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Three Cheese Quiche with Potato Crust

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 45 min
Category: Breakfast/Brunch Sub Category: Casseroles & Skillets

what you need
  • 2 cups riced potatoes (mashed)
  • 1/4 cup diced raw onions
  • 2 oz. Gouda cheese
  • 1/8 cup half-and-half
  • 2 cups Egg Beaters
  • 1/2 cup blanched asparagus, cut into 1/2" pieces
  • 8 oz. diced cooked ham
  • 1/2 cup mozzarella cheese
  • 2 oz. provolone cheese
make it
1. Preheat oven to 300 degrees F. Spray 10x6x3/4" pan with nonstick butter spray. Press riced potatoes into prepared pan, covering bottom and completely up the sides. Bake in preheated oven for approximately 15 minutes, until slightly dry and just beginning to pull away from the sides of the pan. While shell is baking, cook onions on stovetop in pan sprayed with nonstick butter spray until lightly browned and pliable (I use a cast iron grill). Remove shell from oven and onions from heat and allow to cool while preparing the filling.

2. Melt the Gouda cheese in the half-and-half and blend into the Egg Beaters. Thoroughly mix the cooked onions and the rest of the ingredients into the Egg Beaters blend. Pour mixture into prepared crust.

3. Bake for 1-1/4 hours or until completely set. Remove from oven. Cut into fourths. Serve.
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