Tuesday, April 12, 2011

Creamy Crustless Quiche

Prep Time: 15 minutes  
Total Time: 45 minutes
Makes 12 servings

  • 5  green onions, chopped, divided
  • 1  tomato, chopped, divided
  • 12  slices bacon
  • 1 cup sliced fresh mushrooms
  • 12  eggs
  • 1/3 cup BREAKSTONE'S Reduced Fat Sour Cream
  • 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
  1. HEAT oven to 325° F.
  2. RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minutes 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 whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
  4. BAKE 30 minutes or until center is set. Top with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.
Serving Suggestion:
Serve with a colorful 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 Cheese for the Cheddar and mozzarella cheeses.