SHOESTRING POTATO QUICHE

1 can (4 ounces) shoestring potatoes
3 eggs, slightly beaten
1 cup milk
1 1/2 cups (6 ounces) shredded Wisconsin Swiss cheese
1/2 cup (2 ounces) grated Wisconsin Parmesan cheese
2 tablespoons chopped green onion
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon salt
Dash of cayenne pepper

Preheat oven to 375 degrees F. Lightly grease a 9 inch pie pan.

Reserve 1/4 cup of shoestring potatoes for topping.

Combine beaten eggs and milk. Stir in all other ingredients except potatoes. Fold in potatoes and pour into prepared pan. Sprinkle reserved 1/4 cup potatoes on top.

Bake at 375 degrees F for 20 minutes or until knife inserted comes out clean. Let stand for 10 minutes. Cut into pie-shaped wedges.

Servings: 6
Source: Wisconsin Milk Marketing Board, Inc.