Shoestring Potato Quiche

Reserve ¼ cup of shoestring potatoes for topping. Combine beaten eggs and milk. Stir in all other ingredients except shoestring potatoes. Fold in shoestring potatoes and pour into a lightly greased 9-inch pie pan. Sprinkle reserved ¼ cup shoestring potatoes on top. Bake at 375°F for 20 minutes or until knife inserted comes out clean. Let stand for 10 minutes. Cut into pie-shaped wedges.

Serves 6.

This recipe ©2005 Wisconsin Milk Marketing Board, Inc. and used with their permission.