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Egg & Veggie Bake
Egg & Veggie Bake

Egg & Veggie Bake

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Cook Minutes 55 Min
Prep : 15 Min Cook: 40 Min
You don’t need to make a homemade pastry crust for this version of an oven-baked quiche. We used a refrigerated pie crust as a quick shortcut in our Egg & Veggie Bake - it’s easy and delicious!
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup sliced fresh mushrooms
1 cup chopped broccoli
1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
5 eggs
1/4 cup Miracle Whip Original Spread
1/3 cup milk
110 g Velveeta Process Cheese Product, cut into 1/4-inch cubes
4 green onions, sliced
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How do I make it ?
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Step 1
Heat oven to 375°F.
Step 2
Cook mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until broccoli is crisp-tender, stirring occasionally. Remove from heat.
Step 3
Line 2-L casserole dish with crust; fold over and crimp edge. Beat eggs, Miracle Whip and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, Velveeta and onions; pour into crust.
Step 4
Bake 40 min. or until centre is set and top is golden brown. Let stand 10 min. before serving.
Kraft Kitchen Tips!
Substitute a 9-inch pie plate for the casserole dish.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 8 g
40 %
Cholesterol 175 mg
Sodium 600 mg
25 %
Carbohydrate 20 g
Fibre 1 g
Sugars 4 g
Protein 11 g
Vitamin A
15 %
Vitamin C
20 %
10 %
6 %
Makes 6 servings, 1/6 recipe (146 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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