Potato-Crusted Quiche

Potato-Crusted Quiche

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

Rated 4.7 from 9 votes

Prep Time

15M

Total Time

1H5M

Servings

6 servings

What You Need

3 cups ORE-IDA Shredded Hash Brown Potatoes , thawed

1/4 cup butter , melted

3 egg s

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 onion s, sliced

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Instructions

1. 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.

2. 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.

3. 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.

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