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Breakfast/brunch

Crustless Bacon and Cheese Quiche

Crustless Bacon and Cheese Quiche recipe
photo by:kraft
Fresh green onions, mushrooms and tomatoes team up with eggs, bacon, sour cream and cheese for a mouthwatering quiche without the fuss of the crust.
time
prep:
15 min
total:
45 min
servings
total:
12 servings
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What You Need

5
 green onions, chopped, divided
1
 tomato, chopped, divided
12
slices  OSCAR MAYER Bacon
1
cup  sliced fresh mushrooms
12
 eggs
1/3
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
cup  KRAFT 2% Milk Shredded Cheddar Cheese
1
cup  KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

HEAT oven to 325ºF.

RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.

BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

BAKE 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with fruit salad.
Crustless Garden Vegetable Quiche
Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.
Substitute
Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the Cheddar and mozzarella cheeses.
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