PROVENçAL QUICHE

Provençal Quiche image

Made with Parmesan, a mélange of veggies and fresh asparagus, this Provençal Quiche is a delicious way to please the brunch-time crowd.

Provided by My Food and Family

Categories Dairy

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Previous Next

Ingredients

1-1/2 cups flour
1/2 cup butter, softened
1/2 cup PHILADELPHIA Cream Cheese Spread
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 red pepper, chopped
1 cup sliced fresh mushrooms
1 small zucchini, chopped
3 eggs
1-1/4 cups milk
1/3 cup KRAFT Grated Parmesan Cheese
6 fresh asparagus spears, blanched

Steps:

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. Shape into ball; wrap in plastic wrap. Refrigerate 1 hour.
Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch removable tart pan with cooking spray. Invert over dough. Flip tart pan, holding pan and dough together. Discard second sheet of waxed paper. Heat oven to 400ºF.
Heat dressing in large skillet on medium-high heat. Add peppers, mushrooms and zucchini; cook 5 to 7 min. or until mushrooms are crisp-tender and liquid is cooked off, stirring occasionally. Place vegetables on top of pastry.
Whisk together eggs, milk and Parmesan; pour over vegetables in crust. Arrange asparagus in circular pattern on top of quiche. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 290 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 4 g, Protein 11 g