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Potato-Crusted Ham & Cheddar Quiche
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Potato-Crusted Ham & Cheddar Quiche

1 Hour 5 Minutes
15 Min Prep
1 Hr 5 Min Cook
The filling of this quiche is amazing, made with sour cream, cheddar and slow-cooked ham. And it's even better baked into a golden-brown potato crust.
What You Need
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6 servings
Original recipe yields 6 servings
3 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
1/4 cup butter, melted
1/4 cup finely chopped onion s
3 egg s
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
1/4 cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham
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Let's Make It
1
Heat oven to 375ºF.
2
Pat hash browns dry with paper towels; place in medium bowl. Add butter and onions; mix lightly. Press onto bottom and up side of 9-inch pie plate.
3
Bake 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in medium bowl until blended. Stir in cheese and ham.
4
Reduce oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until top is lightly browned and knife inserted in center comes out clean. Let stand 5 min. before cutting to serve.
Kitchen Tips
Serving Suggestion
Serve with a fresh fruit salad.
Potato-Crusted Bacon & Cheddar Quiche
Prepare as directed, substituting KRAFT Shredded Parmesan Cheese for the onions, and 4 slices cooked and crumbled OSCAR MAYER Bacon for the chopped ham.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 160mg
53%
Sodium 390mg
17%
Total Carbohydrates 22g
8%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 14g
28%
Vitamin A
20%
Vitamin C
10%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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