Carrot & Zucchini Quiche

• 6 carrots, peeled
• 1 tsp. oil
• 1 small zucchini, sliced
• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1 cup KRAFT Shredded Parmesan Cheese
• 5 eggs
• 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1/3 cup milk
• 1 Tbsp. finely chopped fresh rosemary

1. Heat oven to 400 degrees F.
2. Shred 2 carrots; reserve for later use.
3. Slice remaining carrots; cook in boiling water in saucepan 4 min.
4. Meanwhile, heat oil in large skillet on medium heat.
5. Add zucchini; cook 4 min.
6. or until lightly browned, stirring occasionally.
7. Line 9-inch pie plate with pie crust; flute edge.
8. Fill with layers of zucchini, shredded carrots and cheese.
9. Whisk remaining ingredients until blended; pour over ingredients in crust.
10. Drain sliced carrots; spread over quiche filling.
11. Bake 30 min.
12. or until knife inserted in center comes out clean.
13. Let stand 10 min.
14. before cutting to serve.

carrots, oil, zucchini, ready, parmesan cheese, eggs, mayonnaise, milk, fresh rosemary

Taken from www.kraftrecipes.com/recipes/carrot-zucchini-quiche-166938.aspx (may not work)