Potato Crust Quiche

Directions

To save time, use instant mashed potatoes in this side dish. It takes 1⅓ cups 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 1⅓ cups.

Stir in butter or margarine.

Spoon into 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 pepper; pour over cheese.

Sprinkle with bread crumbs or wheat germ.

Bake in 375℉ (190℃) F oven for 40 to 50 minutes.

Garnish with carrot curls and parsley.

Cooked meat (hamburger, sausage or chicken) could also be added to make this a main course in one dish.