Potato Vegetable Quiche

• 5 medium unpeeled potatoes (about 2 pounds), cooked and mashed
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup sliced fresh mushrooms
• 1/2 cup diced cooked bacon
• 1/4 cup chopped green pepper
• 1/4 cup chopped sweet red pepper
• 3 large eggs, lightly beaten
• 1/2 cup cream-style corn
• 1/4 cup whole milk
• 1/4 teaspoon paprika

1. Place warm potatoes in a large bowl; add butter, salt, parsley, pepper and nutmeg. Mix well. Spread into a greased 9-in. pie plate. Combine cheese, onion, mushrooms, bacon and peppers. Spoon into crust. Combine eggs, corn and milk; pour over vegetables. Sprinkle with paprika. Bake at 375u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm.

potatoes, butter, salt, parsley flakes, pepper, ground nutmeg, cheddar cheese, onion, mushrooms, bacon, green pepper, sweet red pepper, eggs, creamstyle corn, milk, paprika

Taken from www.tasteofhome.com/recipes/potato-vegetable-quiche/ (may not work)