Potato crust quiche

 
                            Potato Crust Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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. 
 
 
                    - - - - - - - - - - - - - - - - - -