Crustless Bacon And Cheese Quiche

  • Prep Time: 15 Minutes (Total Time: 45 Minutes)
  • Serving Size: 12
  • 1 cup Sliced Green Onions (about 5 Medium)
  • 1 cup Chopped Tomatoes (about 1 Medium)
  • 12 slices OSCAR MAYER Bacon
  • 1 cup Sliced Fresh Mushrooms (4 Ounces)
  • 12 Eggs
  • 1/3 cup BREAKSTONE'S Or KNUDSEN Sour Cream
  • 1 cup KRAFT Shredded Cheddar Cheese
  • 1 cup KRAFT Shredded Mozzarella Cheese
  • PREHEAT oven to 325°F. Reserve 2 Tbsp. each onions and tomatoes; set aside. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.

    BEAT eggs and sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

    BAKE 30 min. or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.


    Serving Suggestion

    Serve with fruit salad.

    Variation - Crustless Garden Vegetable Quiche

    Prepare as directed, stirring in 1-1/2 cups thin zucchini slices (about 1 medium zucchini) along with the mushrooms.