Potato-crust Quiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Appetizers, Main dish, Party | 1 | Servings | |
INGREDIENTS
| 3 | Potatoes | |
| 1/4 | c | Margarine |
| 2 | c | Mixed vegetables, frozen |
| 1/2 | c | Cheddar cheese, shredded |
| 2 | Eggs, beaten | |
| 1 | c | Evaporated milk, 5 1/3 oz |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | T | Bread crumbs, dry fine |
| Carrot curls | ||
| Parsley sprigs |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 2006
Calories From Fat: 863
Total Fat: 98.1g
Cholesterol: 504.4mg
Sodium: 2371.7mg
Potassium: 4475.9mg
Carbohydrates: 218.7g
Fiber: 44.8g
Sugar: 29.3g
Protein: 82.9g