CARROT & ZUCCHINI QUICHE

Carrot & Zucchini Quiche image

Did you get some good stuff at the farmers' market? This tasty and colorful quiche makes delicious use of carrots and zucchini.

Provided by My Food and Family

Categories Dairy

Time 55m

Yield 6 servings

Number Of Ingredients 9

Previous Next

Ingredients

6 carrots, peeled
1 tsp. oil
1 small zucchini, sliced
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 cup KRAFT Shredded Parmesan Cheese
5 eggs
1/3 cup KRAFT Mayo with Olive Oil
1/3 cup milk
1 Tbsp. finely chopped fresh rosemary

Steps:

Heat oven to 400ºF.
Shred 2 carrots; reserve for later use. Slice remaining carrots; cook in boiling water in saucepan 4 min. Meanwhile, heat oil in large skillet on medium heat. Add zucchini; cook 4 min. or until lightly browned, stirring occasionally.
Line 9-inch pie plate with pie crust; flute edge. Fill with layers of zucchini, shredded carrots and cheese. Whisk remaining ingredients until blended; pour over ingredients in crust. Drain sliced carrots; spread over quiche filling.
Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 175 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g