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POTATO CRUST QUICHE

To save time, use instant mashed potatoes in this side dish.
It takes 1-1/3 cups prepared instant potatoes to equal the
3 med. 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 1/3 oz.) can evaporated milk
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. fine dry bread crumbs or toasted wheat germ (optional)
Carrot curls
Parsley sprigs

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 into 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 pepper; pour over cheese. Sprinkle with bread crumbs or wheat germ. Bake in 375 degree oven for 40 to 50 minutes. Garnish with carrot curls and parsley. Makes 8 servings. Cooked meat (hamburger, sausage or chicken could also be added to make this a main course in one dish!