Prepare this delicious Crustless Bacon and Cheese Quiche. Avoid the fuss of crust with this cheesy quiche which incorporates a variety of fresh veggies.
What You Need
Original recipe yields 12 servings
5 green onion s, chopped, divided
1 tomato, chopped, divided
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushroom s
12 egg s
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's Make It
Heat oven to 350ºF.
Reserve 2 Tbsp. each onions and tomatoes. 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.
Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.
Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.
For a delightful brunch idea, serve this Crustless Bacon and Cheese Quiche with a seasonal fruit salad.
Crustless Garden Vegetable Quiche
Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.
Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the cheddar and mozzarella cheeses.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 2g
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.