Family Foods

Potato and Bacon Quiche

Makes By Kraft

Ingredients:

• 1 frozen pre-rolled puff pastry sheet (1/2 of 450-g pkg.), thawed
• 1/2 lb. (225 g) red new potatoes, cooked, sliced
• 4 slices bacon, cooked, crumbled
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
• 5 eggs
• 1/3 cup Miracle Whip made with Olive Oil Spread
• 1/3 cup milk
• 1 Tbsp. finely chopped fresh rosemary

Directions:

1. Heat oven to 425ºF.
2. Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
3. Layer potato slices on bottom of crust; top with bacon and cheese.
4. Whisk remaining ingredients until blended; pour over ingredients in crust.
5. Bake 15 min. Reduce oven temperature to 350ºF; bake 28 to 30 min. or until knife inserted in centre comes out clean. Let stand 10 min. before cutting to serve.

TIPS

Substitute a 9-inch square baking dish for the pie plate. To serve, cut quiche diagonally in half twice, then cut each triangle in half.

Mushroom & Ham Quiche

Omit potatoes and bacon. Prepare crust as directed. Heat 1 tsp. oil in large skillet on medium-high heat. Add 1/2 lb. (225 g) sliced fresh mushrooms; cook 5 to 7 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Remove from heat; stir in 1 cup chopped cooked ham. Spoon into crust. Continue as directed, substituting Kraft Creamy Mozza Shredded Cheese with a Touch of Philadelphia for the Italiano cheese, and fresh thyme for the rosemary.

Vegetarian Quiche

Omit potatoes and bacon. Prepare crust as directed. Heat 1 tsp. oil in large skillet on medium-high heat. Add 1 chopped yellow pepper; cook and stir 5 min. or until crisp-tender. Add 1 pkg. (300 g) frozen chopped spinach, thawed and well drained, and 2 Tbsp. finely chopped sun-dried tomatoes; cook 1 min. Spoon into crust. Continue as directed, substituting Cracker Barrel Shredded Mozza-Cheddar Cheese for the Italiano cheese, and fresh basil for the rosemary.