Potato-crust quiche...magazine

1 Servings

Ingredients

Quantity Ingredient
3 eaches Potatoes
¼ cup Margarine
2 cups Mixed vegetables; frozen
½ cup Cheddar cheese; shredded
2 eaches Eggs; beaten
1 cup Evaporated milk;(5 1/3 oz)
¼ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Bread crumbs; dry fine
1 x Carrot curls
1 x 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.

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