Potato-crust Quiche...magazine Recipe
Yield: 1 ServingsRecipe by luhu.jp
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
Carrot curls,
Parsley sprigs,
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.
Source from luhu.jp
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.
Source from luhu.jp