Bacon Tater Breakfast Quiche

• 1 deep-dish frozen deep-dish pie crust
• About 25 ORE-IDA TATER TOTS (baked in advance)
• 4 eggs
• 1 1/2 cups light cream
• 10 slices OSCAR MAYER Bacon, fully cooked, chopped
• 1/4 cup cut scallions
• 1/2 tsp. nutmeg
• 1/2 tsp. black pepper
• 1 cup KRAFT Shredded Sharp Cheddar Cheese

1. PREHEAT oven to 350F degrees.
2. LINE pie crust with cooked potato nuggets.
3. Evenly spread chopped bacon over potato nuggets.
4. Add chopped scallions.
5. Top with shredded cheese; set aside.
6. WHISK together cream, eggs, nutmeg and pepper.
7. Pour mixture into pie shell to cover all ingredients, waiting a moment to give liquid a chance to soak down.
8. (There may be a few tablespoons of liquid left over; discard.)
9. BAKE for about 55 minutes.

crust, eggs, light cream, bacon, scallions, nutmeg, black pepper, cheddar cheese

Taken from www.kraftrecipes.com/recipes/bacon-tater-breakfast-quiche-160004.aspx (may not work)