Meat-Potato Quiche 12/5/96 Attractive and delicious with its crispy-brown potato edging. Cornmeal Quiche Serves 6 425°/350° 25-30 min. Crust: Combine in bowl: ½ c. cornmeal ¾ c. sifted flour ½ t. salt ⅛ t. pepper Cut in: ⅓ c. shortening, soft Sprinkle over while tossing with a fork: 3 T. cold water Stir lightly until mixture will form a ball. Roll out on lightly floured board. Fit loosely into 9" pie plate; fold edge under and flute. Preheat oven to 425°. Filling: Lay on bottom of unbaked crust: 6 slices or 1¼ c. shredded cheese Spread over cheese: 2 c. whole kernel corn, well drained Combine in a bowl: 5 eggs ¾ c. light cream or evaporated milk 1 t. salt ¼ t. cayenne Beat until well blended. Pour over corn. Place on bottom rack of oven. Bake for 15 minutes. Reduce temperature to 350° and continue baking 25-30 minutes. Let stand 10 minutes before cutting and serving. Eleanor Hiebert, Elkins Park, Pa. Meat-Potato Quiche Serves 4-5 425° 15 min./30 min. Preheat oven to 425°. In 9" pie pan, stir together: 3 T. vegetable oil 3 c. coarsely shredded raw potato Press evenly into pie crust shape. Bake at 425° for 15 minutes until just beginning to brown. Remove from oven. Layer on: 1 c. grated Swiss or cheddar cheese ¾ c. cooked diced chicken, ham, or browned sausage ¼ c. chopped onion In a bowl, beat together: 1 c. evaporated or rich milk (part cream) 2 eggs ½ t. salt ⅛ t. pepper Pour egg mixture onto other ingredients. Sprinkle with: 1 T. parsley flakes Return to oven and bake at 425° about 30 minutes, or until lightly browned, and knife inserted 1" from edge comes out clean. Allow to cool 5 minutes before cutting into wedges. Donna Koehn, Blaine, Wash.