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Potato & Bacon Quiche

50 Min(s)
20 Min(s) Prep
30 Min(s) Cook
Make this Potato & Bacon Quiche with sliced new potatoes, crumbled bacon and more. This potato-bacon quiche is a hearty dish for the brunch crowd.
What You Need
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8 servings
Original recipe yields 8 servings
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1/2 lb. new potatoes, cooked, sliced
4 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Swiss Cheese
5 eggs
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup milk
1 Tbsp. finely chopped fresh rosemary
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Let's Make It
1
Heat oven to 400ºF.
2
Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
3
Layer potatoes, bacon and cheese in crust.
4
Whisk remaining ingredients until blended; pour over ingredients in crust.
5
Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Kitchen Tips
Tip 1
Mushroom & Ham Quiche
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.
Tip 2
Vegetarian Quiche
Omit potatoes and bacon. Prepare crust as directed. Heat 1 tsp. oil in large skillet on medium-high heat. Add 1 chopped yellow pepper; cook and stir 5 min. or until crisp-tender. Add 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained, and 2 Tbsp. finely chopped sun-dried tomatoes; cook 1 min. Spoon into crust. Continue as directed, substituting KRAFT Shredded Cheddar & Monterey Jack Cheeses for the Swiss cheese, and fresh basil for the rosemary.
Tip 3
Serving Suggestion
Serve this quiche with fresh fruit to balance out the meal.
Tip 4
Substitute
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
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 140mg
47%
Sodium 380mg
17%
Total Carbohydrates 18g
7%
Dietary Fibers 2g
7%
Sugars 2g
4%
Protein 12g
24%
Vitamin A
6%
Vitamin C
8%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 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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