Lots of shredded cheese and crisp-tender vegetables baked in a deep dish pie shell make this a great quiche for a special brunch.
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597 per serving
- 1 cup mushrooms, fresh, sliced
- 1 cup onions, chopped
- 1 cup broccoli
- 5 eggs
- 1/3 cup miracle whip calorie-wise dressing
- 1/3 cup milk
- 1 cup cheddar shredded cheese
- 1 frozen pie crust
Heat oven to 375 degrees F.
Cook vegetables in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally.
Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in vegetable mixture and cheese; pour into pie crust. Place on baking sheet.
Bake 40 to 45 min. or until centre is set and top is golden brown. Let stand 10 min. before cutting to serve.
Serving Suggestion: To round out the meal, serve this easy-to-make recipe with a mixed green salad and a whole wheat roll. Special Extra: For extra colour, add 1/4 cup chopped roasted red peppers to filling before pouring into pie crust.