Got refrigerated pizza dough? Line it with strips of chicken breast, peppers and tomato to make this cheesy herbed egg quiche.
What You Need
Original recipe yields 6 servings
1 can (10 oz.) refrigerated pizza crust
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 medium tomato, chopped
1/2 of a medium green pepper, chopped
1/2 of a medium onion, chopped
1/4 cup KRAFT Grated Parmesan Cheese
3 Tbsp. water
1/2 tsp. dried Italian seasoning
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Let's Make It
Preheat oven to 375°F. Press dough evenly onto bottom and halfway up sides of greased 13x9-inch baking dish. Top with chicken, tomato, green pepper and onion. Sprinkle with Parmesan cheese.
Beat eggs, water and seasoning in small bowl with wire whisk until well blended; pour over ingredients in baking dish.
Bake 30 min. or until center is puffed and edges are set. Let stand 5 min. Cut into 6 squares to serve.
Substitute 1/4 tsp. dried basil leaves for the Italian seasoning.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 square each.
* 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.