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
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.