What more could the brunchtime crowd ask for than this: savory sliced onions, melty cheddar cheese and crispy bacon all in a creamy, eggy quiche.
What You Need
Original recipe yields 8 servings
1 cup flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup butter, cut into chunks
1 Tbsp. oil
1 onion, thinly sliced
6 egg s
1/3 cup MIRACLE WHIP Dressing
1/3 cup milk
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Place flour in large bowl; cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; flatten slightly. Wrap in plastic wrap. Refrigerate 1 hour.
Meanwhile, heat oil in large skillet on medium heat. Add onions; cook 15 min. or until golden brown, stirring occasionally. Remove from heat. Set aside until ready to use.
Heat oven to 375ºF. Roll out dough on lightly floured surface to 11-inch round. Press dough onto bottom and up side of 9-inch quiche dish or pie plate; trim edge. Whisk eggs, dressing and milk until blended; stir in cheddar, bacon and onions. Pour into crust.
Bake 45 to 50 min. or until knife inserted in center comes out clean.
Save 40 calories and 4g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, MIRACLE WHIP Light Dressing and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
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.
Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* 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.