Potato-Crust Quiche...Magazine
Yield
1 quichePrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
|
|
| ¼ | cup |
margarine
|
|
| 2 | cups |
mixed vegetables
|
|
| ½ | cup |
cheddar cheese
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
evaporated milk
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
bread crumbs
dry fine |
|
| 1 | x |
carrots
curls |
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
|
|
| 59 | ml |
margarine
|
|
| 473 | ml |
mixed vegetables
|
|
| 118 | ml |
cheddar cheese
|
*
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
evaporated milk
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
bread crumbs
dry fine |
|
| 1 | x |
carrots
curls |
*
|
| 1 | x |
parsley sprigs
|
*
|
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.
