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Southwest Quiche

55 Min(s)
25 Min(s) Prep
30 Min(s) Cook
Add a little kick to your plate and try our Southwest Quiche. This recipe calls for spicy red and yellow peppers, onions, tomato, bacon, cheese and more!
What You Need
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12 servings
Original recipe yields 12 servings
1 small onion, chopped, divided
1 tomato, chopped, divided
12 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon
1 each red and yellow pepper, finely chopped
1 doz. egg s
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 tsp. Spanish paprika (pimentón)
1 pkg. (7 oz.) KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese
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Let's Make It
1
Heat oven to 325ºF.
2
Reserve 2 Tbsp. each onions and tomatoes for later use. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
3
Whisk eggs, sour cream and paprika until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
4
Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a fruit salad.
Tip 2
Crustless Garden Vegetable Quiche
Prepare as directed, stirring in 1 cup thinly sliced fresh mushrooms with the peppers.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 215mg
72%
Sodium 560mg
24%
Total Carbohydrates 4g
1%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 16g
32%
Vitamin A
20%
Vitamin C
30%
Calcium
30%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 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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