Potato Crust Quiche
Yield
8 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
potatoes
|
|
| ¼ | cup |
butter
or margarine |
|
| 2 | cups |
mixed vegetables
frozen, loose pack |
|
| ½ | cup |
cheddar cheese
shredded |
|
| 2 | large |
eggs
beaten |
|
| 5 ⅓ | ounces |
evaporated milk
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
bread crumbs
fine, dry or toasted wheat germ, optional |
|
| 1 | x |
carrots
curls |
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
potatoes
|
|
| 59 | ml |
butter
or margarine |
|
| 473 | ml |
mixed vegetables
frozen, loose pack |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 2 | large |
eggs
beaten |
|
| 154.1 | ml/g |
evaporated milk
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
bread crumbs
fine, dry or toasted wheat germ, optional |
|
| 1 | x |
carrots
curls |
*
|
| 1 | x |
parsley sprigs
|
*
|
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.
