Explore the creamy, cheesy appeal of our Potato-Crusted Quiche. This Potato-Crusted Quiche gets extra flavor from sour cream, cheddar and cheddar cheese.
What You Need
Original recipe yields 6 servings
3 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
1/4 cup butter, melted
3 egg s
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4 green onion s, sliced
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Let's Make It
Heat oven to 375ºF.
Pat hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate.
Bake 20 min. or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions.
Reduce oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until center is set and crust is golden brown. Let stand 5 min. before serving.
Cook and crumble 4 slices OSCAR MAYER Bacon. Add to egg mixture with cheese and onions.
Serve with a fresh fruit salad.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 10g
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.