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8 servings, 1 piece (113 g) each
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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.
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.
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.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is one of the dishes that it's been here for a long time, but we really love it..we love the crispiness...
Our family loves this quiche! Early and delicious, and turns out great. I've had some trouble with making quiche in the past but this has proven to be a no-fail recipe for me. Easy and delicious!