Frugal MacDougall's Quiche
Contributed with permission by The Incredible Egg and ARA Content.
Recipe type: Main
Serves: 6
  • 1⅓ cup shredded carrots (about 5 ounces)
  • ⅔ cup sliced celery
  • 1 teaspoon instant minced onion
  • 6 eggs, divided
  • 2 cups cooked mashed potatoes, cooled
  • ¾cup (3 ounces) shredded reduced-fat cheddar cheese
  • 1 cup skim or low-fat milk
  • ½ teaspoon salt, optional
  1. In a medium saucepan, bring 1 inch water to a boil. Add carrots, celery and onion. Cover and cook until celery is tender, about seven to eight minutes. Drain well. Set aside.
  2. In a medium bowl, beat one egg. Stir in potatoes until well blended. Spread on bottom and up sides of lightly greased 9-inch pie plate to form crust. Sprinkle reserved drained vegetables and cheese into crust.
  3. Beat together remaining eggs, milk and salt (if desired) until well blended. Pour over vegetables and cheese. Bake in preheated 375 F oven until knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.
Recipe by Webicurean at