Asparagus and Zucchini Quiche

• 1 cup flour
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter, softened
• 5 eggs
• 1/3 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07
• 1/3 cup milk
• 1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 6 asparagus spears, trimmed
• 1 small zucchini, thinly sliced

1. Heat oven to 400 degrees F.
2. Place flour in large bowl.
3. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
4. Shape dough into ball, flatten into disc.
5. Wrap tightly with plastic wrap.
6. Refrigerate 1 hour.
7. Roll dough into 10-inch round onto lightly floured board.
8. Press pastry onto bottom and up sides of 9-inch tart pan or pie plate sprayed with cooking spray; trim edge.
9. Whisk eggs, dressing and milk until blended; add cheeses.
10. Pour mixture into crust.
11. Top with asparagus and zucchini.
12. Bake 40 to 45 min.
13. or until knife inserted in center comes out clean and top is golden brown.

flour, philadelphia cream cheese, butter, eggs, miracle whip dressing family, milk, cheeses, parmesan cheese, zucchini

Taken from www.kraftrecipes.com/recipes/asparagus-zucchini-quiche-185354.aspx (may not work)