Title: Potato-Crust Quiche...magazine
Categories: Main
Yield: 1 Servings
| 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 |
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.