Potato-crust quiche
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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 t Salt
1/8 t Pepper
1 T Bread crumbs; dry fine
1 x Carrot curls
1 x Parsley sprigs
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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.
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