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Breakfast/brunch

Potato-Crusted Quiche

Potato-Crusted Quiche recipe
photo by:kraft
Sour cream, Cheddar and a touch of cream cheese give this Potato-Crusted Quiche its supremely cheesy, creamy appeal.
time
prep:
15 min
total:
1 hr 5 min
servings
total:
6 servings

What You Need

3
cups  frozen hash browns, thawed
1/4
cup  butter, melted
3
 eggs
1/2
cup  milk
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2
cups  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4
 green onions, sliced

Make It

HEAT oven to 375ºF.

PAT hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate.

BAKE 20 min. or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions.

REDUCE oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until center is set and crust is golden brown. Let stand 5 min. before serving.

Kraft Kitchens Tips

Special Extra
Cook and crumble 4 slices OSCAR MAYER Bacon. Add to egg mixture with cheese and onions.
Serving Suggestion
Serve with a fresh fruit salad.
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