In this quiche, it's all about the cheese and veggies. Mushrooms, onions and broccoli bring the flavor to this egg-filled pie.
What You Need
Original recipe yields 6 servings
1 cup sliced fresh mushroom s
1 cup each chopped broccoli and onion s
5 egg s
1/3 cup MIRACLE WHIP Light Dressing
1/3 cup milk
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 frozen deep-dish pie crust (9 inch)
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Let's Make It
Heat oven to 375°F.
Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
Beat eggs, dressing and milk in medium bowl with whisk until blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
Bake 40 to 45 min. or until knife inserted in center of quiche comes out clean. Let stand 10 min. before serving.
Small Changes Add Up
Small ingredient substitutions, such as MIRACLE WHIP Light Dressing and KRAFT 2% Milk Shredded Cheddar Cheese, result in a savings of 30 calories and 4g of total fat, including 1g of sat fat, per serving when compared to a traditional recipe.
Serve this easy-to-make any-night quiche with a mixed green salad to round out the meal.
For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie crust.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.