Potato Vegetable Quiche

by Bob Richardson

Servings: 6 servings

INGREDIENTS

5 md Unpeeled potatoes, cooked
-and mashed
2 tb Butter or margarine
1 ts Salt
1 ts Dried parsley flakes
1/4 ts Pepper
1/4 ts Ground nutmeg
1 c Shredded cheddar cheese
1/2 c Chopped onion
1/2 c Sliced fresh mushrooms
1/2 c Diced cooked bacon
1/4 c Chopped green pepper
1/4 c Chopped sweet red pepper
3 Eggs, lightly beaten
1/2 c Cream-style corn
1/4 c Milk
1/4 ts Paprika

INSTRUCTIONS

Place warm potatoes in a large bowl. Add butter, salt, parsley, pepper and nutmeg. Mix well. Spread into a greased 9-inch pie plate. Combine cheese, onion, mushrooms, bacon and peppers. Spoon into crust. Combine eggs, corn and milk. Pour over vegetables. Sprinkle with paprika. Bake at 375°F for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve warm.

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Tagged: breakfast, maincourses, quiche add tags

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