Here's a great quiche for the veggie lovers in your home—made with chopped spinach, peppers and sun-dried tomatoes.
What You Need
Original recipe yields 8 servings
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 egg s
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup milk
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Let's 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.
Serve this quiche with fresh fruit to balance out the meal.
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.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* 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.