This bacon-studded quiche is a knockout, made with sour cream and a blend of cheeses and baked into a crispy hash-brown potato crust.
What You Need
Original recipe yields 6 servings
3 cups frozen shredded hashbrowns, thawed
1/4 cup butter, melted
1/4 cup KRAFT Shredded Parmesan Cheese
3 egg s
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/4 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses
4 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oven to 375ºF.
Pat hash browns dry with paper towels; place in medium bowl. Add butter and Parmesan; mix lightly. Press onto bottom and up side of 9-inch pie plate
Bake 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in medium bowl until blended. Stir in remaining ingredients.
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.
Serve with a fresh fruit salad.
Potato-Crusted Ham & Cheddar Quiche
Prepare as directed, substituting finely chopped onions for the Parmesan, and 1/4 cup chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham for the crumbled cooked bacon.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.