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Potato Crust Quiche
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 medium potatoes
1/4 cup butter or margarine
2 cups loose pack frozen mixed
vegetables
1/2 cup shredded cheddar cheese -- (2 oz.)
2 beaten eggs
1 can evaporated milk -- (5 1/3 oz.)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon fine dry bread crumbs or
toasted wheat germ -- (optional)
Carrot curls
Parsley sprigs
To save time, use instant mashed potatoes in this side dish. It takes 1 1/3 cup
s prepared instant potatoes to equal the potatoes called for.
Cook potatoes, covered, in boiling salted water until tender. Drain; peel. Mash
with a potato masher; measure 1 1/3 cups. Stir in butter or margarine. Spoon i
nto a greased 9 inch 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, and pepp
er; pour over cheese. Sprinkle with bread crumbs or wheat germ. Bake in 375 deg
ree oven for 40 to 50 minutes. Garnish with carrot curls and parsley. Makes 8 s
ervings.
Cooked meat (hamburger, sausage or chicken could also be added to make this a m
ain course in one dish! Recipe from "One Million Recipes CD"
busted by Judy R.
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