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Potato-Crust Quiche



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Potato-Crust Quiche

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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


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 ts Salt
1/8 ts Pepper
1 tb Bread crumbs; dry fine
Carrot curls
Parsley sprigs

Serves:

1 Servings
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