POTATO-CRUSTED QUICHE

Potato-Crusted Quiche image

Explore the creamy, cheesy appeal of our Potato-Crusted Quiche. This Potato-Crusted Quiche gets extra flavor from sour cream, cheddar and cheddar cheese.

Provided by My Food and Family

Categories Dairy

Time 1h5m

Yield 6 servings

Number Of Ingredients 7

Previous Next

Ingredients

3 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
1/4 cup butter, melted
3 eggs
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 onions, sliced

Steps:

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.

Nutrition Facts : Calories 290, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 155 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g