1 cup KRAFT Shredded Monterey Jack Cheese, divided
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, drained
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup half-and-half
1/4 tsp. ground black pepper
1/4 tsp. dried thyme leaves
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Let's Make It
Heat oven to 350ºF.
Microwave potatoes as directed on package; place in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Beat 1 egg. Add to potatoes along with the Parmesan; mix well. Press potato mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray.
Bake 20 min. or until lightly browned. Remove from oven; let stand 10 min.
Sprinkle 1/2 cup Monterey Jack cheese onto bottom of crust; top with tomatoes, bacon and remaining Monterey Jack cheese.
Whisk remaining eggs, half-and-half, pepper and thyme until blended; pour into crust.
Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 5 to 10 min. before cutting into wedges to serve.
For a delightful brunch idea, serve this Tomato and Bacon Quiche with Mashed Potato Crust with a seasonal fruit salad.
Substitute KRAFT Shredded Cheddar Cheese for the Monterey Jack cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 19g
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.