Provencal Quiche

Name: Provencal Quiche
Ingredients: 1-1/2 cups flour; 1/2 cup butter, softened; 1/2 cup Philadelphia Cream Cheese Product; 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 1 red pepper, chopped; 1 cup sliced mushrooms; 1 small zucchini, chopped; 3 eggs; 1-1/4 cups milk; 1/3 cup Kraft 100% Parmesan Aged Grated Cheese; 6 stalks asparagus, blanched

11 ingredients

19 steps

Ingredients

1-1/2 cups flour
1/2 cup butter, softened
1/2 cup Philadelphia Cream Cheese Product
2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 red pepper, chopped
1 cup sliced mushrooms
1 small zucchini, chopped
3 eggs
1-1/4 cups milk
1/3 cup Kraft 100% Parmesan Aged Grated Cheese
6 stalks asparagus, blanched

Directions

1

Use pulsing action to process flour, butter and cream cheese spread in food processor until mixture is well blended and starts to pull away from side of container.
2

Shape into ball, wrap with plastic wrap; refrigerate 1 hour.
3

Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round.
4

Discard top sheet of waxed paper.
5

Spray 9-inch removable tart pan with cooking spray.
6

Invert over dough.
7

Flip tart pan, holding pan and dough together.
8

Discard second sheet of waxed paper.
9

Heat oven to 400 degrees F.
10

Heat dressing in large skillet on medium-high heat.
11

Add peppers, mushrooms and zucchini; cook 5 to 7 min.
12

or until mushrooms are crisp-tender and liquid is cooked off, stirring occasionally.
13

Place vegetables on top of pastry.
14

Whisk together eggs, milk and Parmesan cheese; pour over vegetables in crust.
15

Arrange asparagus in circular pattern on top of quiche.
16

Bake 35 to 40 min.
17

or until knife inserted in centre comes out clean.
18

Let stand 10 min.
19

before serving.