Title: Potato Vegetable Quiche
Categories: Quiche Potato Vegetable Main
Yield: 6 Servings
| 5 | md | Unpeeled potatoes, cooked and mashed |
| 2 | tb | Butter or margarine |
| 1 | ts | Salt |
| 1 | ts | Dried parsley flakes |
| 1/4 | ts | Pepper |
| 1/4 | ts | Ground nutmeg |
| 1 | c | Shredded cheddar cheese |
| 1/2 | c | Chopped onion |
| 1/2 | c | Sliced fresh mushrooms |
| 1/2 | c | Diced cooked bacon |
| 1/4 | c | Chopped green pepper |
| 1/4 | c | Chopped sweet red pepper |
| 3 | | Eggs, lightly beaten |
| 1/2 | c | Cream-style corn |
| 1/4 | c | Milk |
| 1/4 | ts | Paprika |
Place warm potatoes in a large bowl. Add butter, salt, parsley, pepepr and
nutmeg. Mix well. Spread into a greased 9" pie plate. Combine cheese,
onion, mushrooms, bacon and peppers. Spoon into crust. Combine eggs, corn
and milk. Pour over vegetables. Sprinkle with paprika. Bake at 375øF for 45
to 50 minutes or until a knife inserted near the center comes out clean.
Serve warm.