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Potato-Crust Quiche...Magazine

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Submitted by gish421

YIELD

1 quiche

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

3 3
EACH EACH POTATOES
¼ 59
CUP ML MARGARINE
2 473
½ 118
CUP ML CHEDDAR CHEESE *
2 2
LARGE LARGE EGGS
beaten
1 237
¼ 1.3
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML BREAD CRUMBS
dry fine
1 1
X X CARROTS
curls *
1 1

Directions

DIRECTIONS -- COOK POTATOES, DRAIN, PEEL+ MASH, MEASURE 1⅓ 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 375℉ (190℃) OVEN FOR 40 to 50 MINUTES.

GARNISH WITH CARROT CURLS AND PARSLEY.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 322 46% from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 403mg 17%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 18g
Vitamin A 53% Vitamin C 19%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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