Potato-Crust Quiche...magazine Recipe

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Potato-Crust Quiche...magazine Ingredients

3 each potatoes
1/4 cup margarine
2 cup mixed vegetables, frozen
1/2 cup cheddar cheese, shredded
2 each eggs, beaten
1 cup evaporated milk, (5 1/3 oz)
1/4 tsp salt
1/8 tsp pepper
1 tbsp bread crumbs, dry fine
1 carrot curls
1 parsley sprigs

A Recipe for
Potato-Crust Quiche...magazine

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Potato-Crust Quiche...magazine

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

Potato-Crust Quiche...magazine Directions

DIRECTIONS -- COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1 1/3 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 375F OVEN
FOR 40 - 50 MINUTES. GARNISH WITH CARROT CURLS AND PARSLEY.

Serves: 1

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Potato-Crust Quiche...magazine Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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