Potato-Crusted Cheesy Bacon Quiche

• 3 cups frozen hash browns, thawed
• 1/4 cup butter, melted
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 3 eggs
• 1/2 cup milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/4 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses
• 4 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06

1. Heat oven to 375 degrees F.
2. Pat hash browns dry with paper towels; place in medium bowl.
3. Add butter and Parmesan; mix lightly.
4. Press onto bottom and up side of 9-inch pie plate
5. Bake 20 min.
6. or until golden brown.
7. Meanwhile, whisk eggs, milk and sour cream in medium bowl until blended.
8. Stir in remaining ingredients.
9. Reduce oven temperature to 350 degrees F. Pour filling into crust.
10. Bake 30 min.
11. or until top is lightly browned and knife inserted in center comes out clean.
12. Let stand 5 min.
13. before cutting to serve.

frozen hash browns, butter, parmesan cheese, eggs, milk, s, cheeses, bacon

Taken from www.kraftrecipes.com/recipes/potato-crusted-cheesy-bacon-quiche-158883.aspx (may not work)