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Breakfast/brunch

Vegetarian Quiche

Vegetarian Quiche recipe
photo by:kraft
Here's a great quiche for the veggie lovers in your home—made with chopped spinach, peppers and sun-dried tomatoes.
time
prep:
20 min
total:
50 min
servings
total:
8 servings

What You Need

1
 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1
tsp.  oil
1
 yellow pepper, chopped
1
pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
2
Tbsp.  finely chopped sun-dried tomatoes
1
cup  KRAFT Shredded Cheddar & Monterey Jack Cheeses
1
Tbsp.  finely chopped fresh basil
5
 eggs
1/3
cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3
cup  milk

Make It

HEAT oven to 400ºF.

PRESS pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.

HEAT oil in large skillet on medium-high heat. Add peppers; cook and stir 5 min. or until crisp-tender. Stir in spinach and tomatoes; cook 1 min. Spoon into crust; top with cheese and basil.

WHISK remaining ingredients until blended; pour over ingredients in pie plate.

BAKE 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve this quiche with fresh fruit to balance out the meal.
Substitute
Substitute a 9-inch square baking dish for the pie plate. To serve, cut quiche diagonally in half twice, then cut each triangle in half.
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