Shoestring Potato Quiche

• 14 oz. can (about 2-2/3 cups) Pik-Nik Shoestring Potatoes
• 3 eggs, slightly beaten
• 1 cup milk
• 1½ cups (6 ounces) shredded Wisconsin Swiss cheese
• ½ cup (2 ounces) grated Wisconsin Parmesan cheese
• 2 tablespoons chopped green onion
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• ¼ teaspoon salt
• Dash of cayenne pepper

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. http://www.wisdairy.com