*  Exported from  MasterCook  *

                           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. 


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