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Categories:Viewed: 19 - Published at: 2 years ago
Ingredients
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
- 1/4 cup KRAFT Zesty Italian Dressing
- 1 lb. thinly sliced fresh mushrooms
- 2 cups tightly packed baby spinach leaves
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes
- 2 eggs
- 1 cup milk
- 1/4 tsp. pepper
Method
- Heat oven to 350F.
- Spray 9-inch tart pan or pie plate with cooking spray; line with pie crust as directed on package.
- Pierce bottom and side of crust in several places with fork.
- Bake 15 min.
- ; cool.
- Meanwhile, heat dressing in large skillet on medium-high heat.
- Add mushrooms; cook and stir 10 min.
- or until mushrooms are tender and until no liquid remains.
- Remove from heat; stir in spinach.
- Spoon spinach mixture into crust; top with cream cheese.
- Whisk eggs, milk and pepper until blended; pour over ingredients in crust.
- Bake 40 min.
- or until knife inserted in center comes out clean.
- Let stand 10 min.
- before cutting to serve.
