Creamy Mushroom and Spinach Quiche

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 lb. thinly sliced fresh mushrooms
• 2 cups tightly packed baby spinach leaves
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes
• 2 eggs
• 1 cup milk
• 1/4 tsp. pepper

1. Heat oven to 350F.
2. Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package.
3. Pierce bottom and side of crust in several places with fork.
4. Bake 15 min.
5. ; cool.
6. Meanwhile, heat dressing in large skillet on medium-high heat.
7. Add mushrooms; cook and stir 10 min.
8. or until mushrooms are tender and until no liquid remains.
9. Remove from heat; stir in spinach.
10. Spoon spinach mixture into crust; top with cream cheese.
11. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
12. Bake 40 min.
13. or until knife inserted in center comes out clean.
14. Let stand 10 min.
15. before cutting to serve.

ready, italian dressing, mushrooms, baby spinach leaves, philadelphia cream cheese, eggs, milk, pepper

Taken from www.kraftrecipes.com/recipes/creamy-mushroom-spinach-quiche-174741.aspx (may not work)