Quiche is so much more fun with potato nuggets and bacon baked right in. One bite, and you'll never go back to a 'tater-less morning!
What You Need
Original recipe yields 6 servings
1 deep-dish frozen deep-dish pie crust
About 25 ORE-IDA TATER TOTS (baked in advance)
4 egg s
1 1/2 cups light cream
10 slices OSCAR MAYER Bacon, fully cooked, chopped
1/4 cup cut scallions
1/2 tsp. nutmeg
1/2 tsp. black pepper
1 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
PREHEAT oven to 350°F degrees.
LINE pie crust with cooked potato nuggets. Evenly spread chopped bacon over potato nuggets. Add chopped scallions. Top with shredded cheese; set aside.
WHISK together cream, eggs, nutmeg and pepper. Pour mixture into pie shell to cover all ingredients, waiting a moment to give liquid a chance to soak down. (There may be a few tablespoons of liquid left over; discard.)
BAKE for about 55 minutes.
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.