Vegetarian Quiche

Name: Vegetarian Quiche
Ingredients: 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 eggs; 1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise; 1/3 cup milk

10 ingredients

12 steps

Ingredients

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 eggs
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup milk

Directions

1

Heat oven to 400 degrees F.
2

Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
3

Heat oil in large skillet on medium-high heat.
4

Add peppers; cook and stir 5 min.
5

or until crisp-tender.
6

Stir in spinach and tomatoes; cook 1 min.
7

Spoon into crust; top with cheese and basil.
8

Whisk remaining ingredients until blended; pour over ingredients in pie plate.
9

Bake 30 min.
10

or until knife inserted in center comes out clean.
11

Let stand 10 min.
12

before cutting to serve.