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Potato-Crust Quiche...Magazine

Potato-Crust Quiche...Magazine
Main Ingredient: Cheese Eggs Potatoes

Course: Various Main Dishes

Yield:

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Potato-Crust Quiche...Magazine ingredients

  • 3 Potatoes
  • 1⁄4 c margarine
  • 2 c Mixed vegetables -- frozen
  • 1⁄2 c cheddar cheese, shredded
  • 2 Eggs, beaten
  • 1 c Evaporated milk -- (5 1/3 oz)
  • 1⁄4 t Salt
  • 1⁄8 t Pepper
  • 1 T Bread crumbs -- dry fine
  • 1 Carrot curls
  • 1 parsley Sprigs

Cooking Potato-Crust Quiche...Magazine

1. DIRECTIONS -- COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1 1/3 CUPS.
2. STIR IN margarine.
3. SPOON INTO A GREASED 9 IN PIE PLATE.
4. SPREAD OVER BOTTOM AND UP SIDES OF PLATE; BUILD UP SIDES WITH A SPOON TO FORM A CRUST.
5. ARRANGE VEGETABLES IN BOTTOM OF POTATO CRUST; SPRINKLE WITH CHEESE.
6. IN A SMALL BOWL COMBINE EGGS MILK, SALT, ADN PEPPER; POUR OVER CHEESE.
7. SPRINKLE WITH BREAD CRUMBS OR WHEAT GERM.
8. BAKE IN A 375F OVEN FOR 40 - 50 MINUTES.
9. GARNISH WITH CARROT CURLS AND parsley.


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