Prick potatoes with fork. Bake at 425 degrees F for 45-50 minutes or until tender. Cut hot potatoes in half, scooping out pulp into bowl. Mash potato pulp well. Add 1 beaten egg, 1 teaspoon salt, white pepper and 1 teaspoon nutmeg, mixing well. Press into deep 9 inch pie plate and prick with fork. Bake at 425 degrees F for 1 minutes. Remove from oven and cool slightly. Reduce temperature to 325 degrees F. Saute' mushrooms and red pepper in butter in skillet until tender. Arrange sauteed vegetables and cheese in pie shell. Beat 5 eggs with remaining ingredients in bowl. Pour over vegetables and cheese. Bake at 325 degrees F for 30 minutes or until quiche tests done. Cool for 15 minutes before serving.
By Robin from Washington, IA
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