Potato Crust Pie

31 Aug

potato quiche

Crust made out of mashed potatoes and filled with chopped broccoli and green bell peppers along with an egg and evaporated milk mixture. Sprinkled with cheese and baked. Next time I will make it more like a quiche and use more eggs, less milk. Good pie for dinner though.

Recipe from Homegrown Wisconsin CSA newsletter (week 8 ) that was shared on Craftster.org.

Potato Crust Quiche – Crystal Lake Gardens

3-8 potatoes (1 1/2 cups mashed potatoes)
1/3 cup butter, softened
2 cups mixed, chopped, cooked veggies
1/2 cup shredded cheddar cheese
2 eggs
1 can (5.3 oz) evaporated milk
1/4 tsp salt
1/8 tsp pepper
1 cup bread cubes (optional)

Make the mashed potatoes with butter. Preheat oven to 375 degrees F. Line bottom and sides of 9 inch pie plate with the mashed potatoes. Spread vegetables over potatoes. Sprinkle cheese on top. Beat eggs, milk, salt, and pepper in a bowl. Pour over vegetables, top with bread cubes if desired. Bake 40-50 minutes. Cool for 10 minutes and serve. Makes 8 servings.

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