Potato-Crust Tomato-Bacon Quiche

Ingredients

• 1 pkg. (24 oz.) ORE-IDA STEAM N MASH Cut Russet Potatoes", "1/2 cup milk", "4 eggs, divided", "1/4 cup KRAFT Shredded Parmesan Cheese", "1 cup KRAFT Shredded Monterey Jack Cheese, divided", "1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, drained", "6 slices OSCAR MAYER Bacon, cooked, crumbled", "1 cup half-and-half", "1/4 tsp. ground black pepper", "1/4 tsp. dried thyme leaves

Instructions

1. Heat oven to 350 degrees F.
2. Microwave potatoes as directed on package; place in large bowl.
3. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency.
4. Beat 1 egg.
5. Add to potatoes along with the Parmesan; mix well.
6. Press potato mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray.
7. Bake 20 min.
8. or until lightly browned.
9. Remove from oven; let stand 10 min.
10. Sprinkle 1/2 cup Monterey Jack cheese onto bottom of crust; top with tomatoes, bacon and remaining Monterey Jack cheese.
11. Whisk remaining eggs, half-and-half, pepper and thyme until blended; pour into crust.
12. Bake 35 to 40 min.
13. or until knife inserted in center comes out clean.
14. Let stand 5 to 10 min.
15. before cutting into wedges to serve.