Potato-Crust Quiche

• 3 medium potatoes
• 1/4 c. butter or margarine
• 2 c. loose-pack frozen mixed vegetables
• 1/2 c. shredded Cheddar cheese (2 oz.)
• 2 beaten eggs
• 1 (5 oz.) can evaporated milk (2/3 c.)
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. fine dry bread crumbs
• carrot curls
• parsley sprigs

1. Cook whole potatoes, covered, in boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and peel.
3. Mash with a potato masher.
4. Measure 1 1/3 cups mashed potatoes.
5. Stir in butter or margarine.
6. Spoon into a greased 9-inch pie plate. Spread over bottom and up sides of pie plate, building up sides with a spoon to form a crust.
7. Arrange vegetables in bottom of potato crust.
8. Sprinkle with cheese.

potatoes, butter, loosepack, cheddar cheese, eggs, milk, salt, pepper, bread crumbs, carrot curls, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634909 (may not work)