When you're planning the weekend's brunch menu, put these cheesy, easy-to-make quiche squares at the top of your list.
What You Need
Original recipe yields 24 servings
1 can (13.8 oz.) refrigerated pizza crust
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
1/2 cup chopped onion s
1 can (4 oz.) chopped green chiles, drained
4 egg s
1 cup milk
1/3 cup GREY POUPON Country Dijon Mustard
2 Tbsp. chopped fresh cilantro, divided
1/2 tsp. dried oregano leaves
1/2 tsp. chili powder
1/2 cup halved grape tomato es
1/4 cup each chopped green and red pepper s
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Let's Make It
Heat oven to 425°F.
Press pizza dough onto bottom and halfway up sides of 13x9-inch pan sprayed with cooking spray. Bake 6 to 8 min. or until lightly browned.
Top crust with half the cheese, onions and chiles; sprinkle with remaining cheese. Whisk eggs, milk, mustard, 1 Tbsp. cilantro, oregano and chili powder until blended; pour over ingredients in pan.
Bake 15 to 20 min. or until knife inserted in center comes out clean. Let stand 5 min. Sprinkle with remaining ingredients before cutting into squares to serve.
Substitute yellow peppers for the green or red peppers.
Substitute fresh parsley for the cilantro.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
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.