1. Heat oven to 375°F.
2. Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
3. Beat eggs, dressing and milk in medium bowl with whisk until blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
4. Bake 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before slicing to serve.
Kitchen Tips: Tip 1: Serving Suggestion Serve this easy-to-make any-night quiche with a mixed green salad to round out the meal. Tip 2: Special Extra For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie crust. Tip 3: Tip 3 Foil Tip Pie Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
- 9 g Saturated Fat
- 0 g Trans Fat
- 180 mg Cholesterol
- 400 mg Sodium
- 22 g Total Carbohydrates
- 2 g Dietary Fibers
- 5 g Sugars
- 12 g Protein
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Nutritional Information
- 9 g Saturated Fat
- 0 g Trans Fat
- 180 mg Cholesterol
- 400 mg Sodium
- 22 g Total Carbohydrates
- 2 g Dietary Fibers
- 5 g Sugars
- 12 g Protein
Directions
1. Heat oven to 375°F.
2. Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
3. Beat eggs, dressing and milk in medium bowl with whisk until blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
4. Bake 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before slicing to serve.
Kitchen Tips: Tip 1: Serving Suggestion Serve this easy-to-make any-night quiche with a mixed green salad to round out the meal. Tip 2: Special Extra For extra color, add 1/4 cup chopped roasted red peppers to filling before pouring into pie crust. Tip 3: Tip 3 Foil Tip Pie Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.