Potato-Crusted Quiche
- 4 slices of bacon (or 2 slices thick-cut bacon), cooked and crumbled
- 20 oz bag of Simply Potatoes hash browns
- 1/4 C butter, melted
- 3 large eggs
- 1/2 C 2% milk
- 1/2 C light sour cream
- 1 C Kraft triple cheddar shredded cheese
- 4 oz lite cream cheese, cubed
- 4 green onions, sliced
Heat oven to 375 degrees. Cook and crumble the bacon; set aside. Place hash browns in a bowl with melted butter and mix lightly. (I’ll add some salt and pepper to the hash browns next time). Press into the bottom of a 9×9 pan. Bake 25-30 minutes or until golden brown. Meanwhile, whisk the eggs and milk in a medium bowl until blended. Stir in the sour cream, cheeses, onions, and bacon.
Reduce oven temperature to 350 degrees. Pour egg mixture over the potatoes. Bake for 30-35 minutes or until center is set. Let stand for 5 minutes before serving.
I calculated a total of 2175 calories (6 servings = 363 calories/serving 9 servings = 242 calories/serving)
Note: original recipe called for 1 1/2 C Kraft shredded triple cheddar cheese with a touch of Philadelphia. I couldn’t find it, so I improvised. I cubed the cream cheese and left it as chunks in the mixture, rather than blending it in.