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Omit carrots and zucchini. Substitute KRAFT Shredded Mozzarella Cheese for the Parmesan cheese, and fresh thyme for the rosemary. Line pie plate with crust as directed. Heat oil in large skillet on medium heat. Add 1/2 lb. sliced fresh mushrooms; cook 5 to 7 min. or until mushrooms are tender and no liquid remains, stirring occasionally. Remove from heat. Stir in 1 cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham; spoon into crust. Sprinkle with cheese. Continue as directed.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
A fresh fruit salad makes a perfect pairing for this delicious vegetable quiche.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.