Vegetarian Quiche

vegetarianquicheHere’s a great quiche for the veggie lovers in your home—made with chopped spinach, peppers and sun-dried tomatoes.


  • 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 shredded cheddar & monterey jack cheeses
  • 1 Tbsp. finely chopped fresh basil
  • 5 eggs
  • 1/3 cupmayo with olive oil mayonnaise
  • 1/3 cup milk


  1. Heat oven to 400ºF.
  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. 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.
  4. Whisk remaining ingredients until blended; pour over ingredients in pie plate.
  5. Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
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