Potato Crust Quiche

3 med. potatoes
1/4 c. butter
2 c. 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 T. corn flake crumbs

Cook potatoes; drain. Mash with butter and spoon into a well greased 9-inch pie plate. Spread bottom and sides to form a crust. Pour vegetables into crust and sprinkle with shredded cheese. In a small bowl, combine egg, milk, salt and pepper. Pour over cheese and vegetables. Top with crumbs. Bake at 375° for 45 minutes.

Karen Midgarden