Potato Crust Quiche

3 medium potatoes

1/4 cup butter or margarine

2 cups loose pack frozen mixed

vegetables 1/2 cup shredded cheddar cheese -- (2 oz.)

2 beaten eggs

1 can evaporated milk -- (5 1/3 oz.)

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon fine dry bread crumbs or

toasted wheat germ -- (optional) Carrot curls Parsley sprigs

To save time, use instant mashed potatoes in this side dish. It takes 1 1/3 cup s prepared instant potatoes to equal the potatoes called for.

Cook potatoes, covered, in boiling salted water until tender. Drain; peel. Mash with a potato masher; measure 1 1/3 cups. Stir in butter or margarine. Spoon i nto a greased 9 inch pie plate. spread over bottom and up sides of plate; build up sides with a spoon to form a crust. Arrange vegetables in bottom of potato crust; sprinkle with cheese. In a small bowl combine eggs, milk, salt, and pepp er; pour over cheese. Sprinkle with bread crumbs or wheat germ. Bake in 375 deg ree oven for 40 to 50 minutes. Garnish with carrot curls and parsley. Makes 8 s ervings.

Cooked meat (hamburger, sausage or chicken could also be added to make this a m ain course in one dish! Recipe from "One Million Recipes CD"

busted by Judy R.