Cooking Recipe Potato-Crust Quiche...Magazine
Recipe Ingredients
3 ea
Potatoes
1/4 c
Margarine
2 c
Mixed vegetables; frozen
1/2 c
Cheddar cheese; shredded
2 ea
Eggs; beaten
1 c
Evaporated milk;(5 1/3 oz)
1/4 ts
Salt
1/8 ts
Pepper
1 tb
Bread crumbs; dry fine
1 x
Carrot curls
1 x
Parsley sprigs
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.