Potato-Crust Quiche…Magazine – Cheese

3 ea Potatoes

1/4 c Margarine

2 c Mixed vegetables — frozen

1/2 c Cheddar cheese — shredded

2 ea Eggs — beaten

1 c Evaporated milk — (5 1/3 oz)

1/4 ts Salt

1/8 ts Pepper

1 tb Bread crumbs — dry fine

1 x Carrot curls

1 x Parsley sprigs

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.