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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.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Very yummy and pretty easy to make. I used approximately two potatoes which I peeled and sliced, and then boiled till firm/tender. Drained them well before placing them in bottom of quiche. One recommendation, I would roll the puff pastry out since it is square and you need to place it in a round dish. Loved it!
This recipe is good, but I found that it needs additional salt. It was a little bland. Also, I used diced hashbrowns in place of the potatoes. It saved me some time.
I made this but I made my own crust which I put crushed rosemary in the crust mixture and in the filling which made it taste really good. I'm defiantly going to make this again. I cut the potatoes about an 1/8 in. thick which worked out really well.