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Potato & Bacon Quiche

Potato & Bacon Quiche recipe
photo by:kraft
Made with sliced new potatoes, crumbled bacon and shredded Swiss cheese, this tasty quiche makes a hearty dish for the brunch crowd!
20 min
50 min
8 servings

What You Need

 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
lb.  new potatoes, cooked, sliced
slices  OSCAR MAYER Bacon, cooked, crumbled
cup  KRAFT Shredded Swiss Cheese
cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
cup  milk
Tbsp.  finely chopped fresh rosemary

Make It

HEAT oven to 400ºF.

PRESS pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.

LAYER potatoes, bacon and cheese in crust.

WHISK remaining ingredients until blended; pour over ingredients in crust.

BAKE 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Mushroom & Ham Quiche
Omit potatoes and bacon. Prepare crust as directed. Heat 1 tsp. oil in large skillet on medium-high heat. Add 1/2 lb. sliced fresh mushrooms; cook 5 to 7 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat; stir in 1 cup chopped OSCAR MAYER CARVING BOARD Slow Baked Ham. Spoon into crust. Continue as directed, substituting KRAFT Shredded Mozzarella Cheese for the Swiss cheese, and fresh thyme for the rosemary.
Serving Suggestion
Serve this quiche with fresh fruit to balance out the meal.
Substitute a 9-inch square baking dish for the pie plate. To serve, cut quiche diagonally in half twice, then cut each triangle in half.
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