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Crustless Bacon and Cheese Quiche

Crustless Bacon and Cheese Quiche


Crustless Bacon and Cheese Quiche

45 Min(s) 15 Min(s) Prep30 Min(s) Cook

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

Let’s Make It

1.Heat oven to 350ºF.

2.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.

3.Beat eggs and sour cream with a whisk until blended. Pour into a 13×9-inch baking dish sprayed with cooking spray; top with bacon mixture and cheeses.

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 SuggestionFor a delightful brunch idea, serve this Crustless Bacon and Cheese Quiche with a seasonal fruit salad.

Tip 2

Crustless Garden Vegetable QuichePrepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Tip 3

Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses for the cheddar and mozzarella cheeses.

14 Foot Pea Fence

Starting At $29.95Ad provided by Park Seed NutritionCalories 180 Calories From Fat 0 % Daily Value*Total Fat 13g 17% Saturated Fat 5g 25% Trans Fat 0gCholesterol 205mg 68% Sodium 370mg 16% Total Carbohydrates 2g 1% Dietary Fibers 0gSugars 1g 2% Protein 14g 28% Vitamin A 15%Vitamin C 2%Calcium 30%Iron 6%* Percent Daily Values are based on a 2,000 calorie diet.servings12 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.Tags

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Mushroom Gouda Quiche/Recipe Share



1 sheet refrigerated pie pastry
4 large eggs
1 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh shiitake mushrooms (about 4 ounces)
1 cup shredded Gouda or Monterey Jack cheese
1 cup chopped arugula or fresh baby spinach
Preheat oven to 350°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
In a large bowl, whisk eggs, cream, salt and pepper until blended. Stir in remaining ingredients. Pour into pie shell.
Bake on a lower oven rack 30-35 minutes or until crust is golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 piece: 422 calories, 33g fat (18g saturated fat), 207mg cholesterol, 452mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 12g protein.
Originally published as sunday breakfast pie in Simple & Delicious August/September 2016


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