Put the creamy and savory in your next mushroom-spinach quiche with Italian dressing and cubes of cream cheese.
What You Need
Original recipe yields 6 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1/4 cup KRAFT Zesty Italian Dressing
1 lb. thinly sliced fresh mushrooms
2 cups tightly packed baby spinach leaves
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes
2 egg s
1 cup milk
1/4 tsp. pepper
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Let's Make It
Heat oven to 350°F.
Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package. Pierce bottom and side of crust in several places with fork. Bake 15 min.; cool.
Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook and stir 10 min. or until mushrooms are tender and until no liquid remains. Remove from heat; stir in spinach.
Spoon spinach mixture into crust; top with cream cheese. Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
Bake 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Prepare using KRAFT Lite Zesty Italian Dressing and PHILADELPHIA Neufchatel Cheese.
The cubes of PHILADELPHIA Cream Cheese bake up puffy and golden but remain their creamy texture and a delightful flavor in this easy quiche.
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.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 20g
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.