Cooking Recipe Potato-Crust Quiche
Recipe Ingredients
Directions
How to prepare Potato-crust Quiche
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
Total Time: 5 minutes
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, AND 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.
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