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Potato-Crust Quiche...Magazine

Make Potato-Crust Quiche...Magazine at home with Cheddar Cheese Shredded, Evaporated Milk, Salt, Pepper, and Bread Crumbs Dry Fine. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1 cup
• 1/4 tsp
• 1/8 tsp
• 1 tbsp

Method (preview)

1. 1

   DIRECTIONS -- COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1 1/3 CUPS. STIR IN MARGARINE. SPOON INTO A GREASED 9

2. 2

   IN PIE PLATE. SPREAD OVER BOTTOM AND UP SIDES OF PLATE; BUILD UP SIDES WITH A SPOON TO FORM A CRUST.

3. 3

   ARRANGE VEGETABLES IN BOTTOM OF POTATO CRUST;

4. 4

   SPRINKLE WITH CHEESE. IN A SMALL BOWL COMBINE EGGS

5. 5

   MILK, SALT, ADN PEPPER; POUR OVER CHEESE. SPRINKLE

6. 6

   WITH BREAD CRUMBS OR WHEAT GERM. BAKE IN A 375F OVEN

7. 7

   FOR 40 - 50 MINUTES. GARNISH WITH CARROT CURLS AND PARSLEY.