How To make Potato Crust Quiche...Magazine

3 ea Potatoes
1/4 c Margarine
2 c Mixed vegetables

frozen
1/2 c Cheddar cheese :

shredded
2 ea Eggs

beaten
1 c Evaporated milk :

(5 1/3 oz)
1/4 ts Salt
1/8 ts Pepper
1 tb Bread crumbs

dry fine
1 x Carrot curls
1 x 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.