~ Potato-crust quiche...magazine Recipe ~

 
                       POTATO-CRUST QUICHE...MAGAZINE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish                        Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       ea           Potatoes
      1/4   c            Margarine
    2       c            Mixed vegetables -- frozen
      1/2   c            Cheddar cheese -- shredded
    2       ea           Eggs -- beaten
    1       c            Evaporated milk -- (5 1/3 oz)
      1/4   ts           Salt
      1/8   ts           Pepper
    1       tb           Bread crumbs -- dry fine
    1       x            Carrot curls
    1       x            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.
  
 
 
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