Potato-Crust Quiche...Magazine

* Exported from MasterCook *

POTATO-CRUST QUICHE...MAGAZINE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- 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.



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