POTATO-CRUST TOMATO-BACON QUICHE

Potato-Crust Tomato-Bacon Quiche image

Basically, this easy quiche is made with everything they like-eggs, bacon and tomatoes-all in a Parmesan-mashed potato crust.

Provided by My Food and Family

Categories Cheese

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1/2 cup milk
4 eggs, divided
1/4 cup KRAFT Shredded Parmesan Cheese
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

Steps:

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.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g