Recipe - Potato-Crust Quiche

3 Potatoes
One fourth cup Margarine
2 cup Mixed vegetables; frozen
One half cup Cheddar cheese; shredded
2 Eggs; beaten
1 cup Evaporated milk;(5 1/3 oz)
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Bread crumbs; dry fine
Carrot curls
Parsley sprigs

DIRECTIONS COOK POTATOES, DRAIN,PEEL+ MASH, MEASURE 1 1/3 CUPS. STIR IN
MARGARINE. SPOON INTO A GREASED 9 IN 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, ADN PEPPER; POUR OVER CHEESE. SPRINKLE
WITH BREAD CRUMBS OR WHEAT GERM. BAKE IN A 375F OVEN FOR 40 50 MINUTES.
GARNISH WITH CARROT CURLS AND PARSLEY.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini