Potato crust quiche

• 3 medium potatoes (to make 1 1/2 cups mashed)
• 1/3 cup butter, softened
• 2 cups mixed, chopped, cooked vegetables
• 1/2 cup shredded cheddar cheese
• 2 eggs
• 1 can (5.3 ounces) evaporated milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup bread cubes (optional)

Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes. Makes 8 servings. Recipe from Crystal lake Gardens