Potato-crust quiche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Potatoes | |
| ¼ | cup | Margarine |
| 2 | cups | Mixed vegetables; frozen |
| ½ | cup | Cheddar cheese; shredded |
| 2 | Eggs; beaten | |
| 1 | cup | Evaporated milk;(5 1/3 oz) |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Bread crumbs; dry fine |
| Carrot curls | ||
| Parsley sprigs | ||
Directions
DIRECTIONS -- COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1⅓ 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini