Recipe by Bird1114
"I found this recipe years ago and go back to it time and again. Mashed potatoes form the crust of this great side dish."
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potatoes, peeled and cut into chunks
butter, cut into pieces
1 (5 ounce) can
1 (16 ounce) package
frozen mixed vegetables, thawed
shredded Cheddar cheese
dry bread crumbs
salt and black pepper to taste
It does need a little more flavor. I added rosemary to mashed potatoes and also the egg/milk mixture. I also was out of evap milk, so just used regular milk. Took longer to cook but tasted great.
It tasted good, however it had no resemblance to a quiche. It was not eggy and the small amount of egg that there was took at least an extra half hour to set. I would try a different recipe if you're looking for quiche. If you're looking for something that tastes good, go for it.
This is great, I added sun dried tomatos in olive oil.
Made as directed, except no Cheddar cheese so used Mozzella instead. Prep time was 45 min, baking time 63 min. Quiche tasted great, but could have used more flavor. Next time will try small cubed or thinly sliced ham in mixture. We ate as a full meal, not a side dish. Thanks Bird1114 for sharing this recipe.
I added more egg and used my own combo of veggies,otherwise made as directed.I thought this was very tasty.my hubby enjoyed it also.Good for breakfast or a side.Thank you.
Not at all what I expected. I should have realised this was not for me when I saw evaporated milk in the ingredients list. There should be some warning that this is a sweet quiche and not a vegetable quiche as we know it.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Crust Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 296
** Calories from Fat: 133
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