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Cheese & Bacon Quiche

Cheese & Bacon Quiche recipe
photo by:kraft
Skillet-cooked bacon and crisp-tender chopped red peppers give this easy cheese quiche great flavor (and some welcome color).
25 min
1 hr 10 min
8 servings

What You Need

slices  OSCAR MAYER Bacon
 red pepper, chopped
 frozen deep-dish pie crust (9 inch), thawed
 green onions, chopped
cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
cup  milk
cup  MIRACLE WHIP Dressing

Make It

HEAT oven to 400°F.

COOK bacon in large nonstick skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

ADD peppers to skillet; cook on medium heat 5 min. or until crisp-tender, stirring occasionally. Meanwhile, prick bottom and side of pie crust with fork. Bake 8 min. or until lightly browned.

REDUCE oven temperature to 375°F. Spread peppers onto bottom of pie crust; top with onions and cheese. Crumble bacon; sprinkle over cheese. Whisk remaining ingredients until blended; pour over ingredients in pie crust. Place on rimmed baking sheet.

BAKE 45 min. or until knife inserted in center comes out clean and top is golden brown. Let stand 10 min. before cutting to serve.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute KRAFT Real Mayo Mayonnaise or KRAFT Light Mayo Reduced Fat Mayonnaise for the MIRACLE WHIP.
Serving Suggestion
Serve with a crisp green salad tossed with your favorite KRAFT Dressing.
Substitute 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) for the frozen pie crust. Line 9-inch pie plate with crust; flute edge. Fill as directed.
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