Potato Crust Quiche

1. 1

   Cook potatoes, covered, in boiling salted water until tender. Drain and mash.

2. 2

   Stir in butter and spoon into a greased 9-inch pie plate.

3. 3

   Spread over bottom and up sides, building up sides with a spoon to form a crust.

4. 4

   Arrange vegetables in bottom of potato crust.

5. 5

   Sprinkle with cheese.

6. 6

   In a small bowl, combine eggs, milk, salt and pepper.

7. 7

   Pour over cheese and sprinkle with bread crumbs or wheat germ.

8. 8

   Bake at 375u00b0 for 40 to 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.