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 with 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 400º F.
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 cheese; pour over vegetables in crust. Arrange asparagus in circular pattern on top of quiche. Bake 35 to 40 min. or until knife inserted in centre comes out clean. Let stand 10 min. before serving.
Kraft Kitchen Tips!
Serve with a crisp salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 12 g
Cholesterol 120 mg
Sodium 310 mg
Carbohydrate 23 g
Fibre 2 g
Sugars 5 g
Protein 10 g
8 servings, 1 piece (97 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.