Potato-Crust Quiche - cooking recipe

Ingredients

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

Preparation

Cook whole potatoes, covered, in boiling salted water for 20 to 25 minutes, or until tender.
Drain and peel.
Mash with a potato masher.
Measure 1 1/3 cups mashed potatoes.
Stir in butter or margarine.
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.
Arrange vegetables in bottom of potato crust.
Sprinkle with cheese.