3 medium potatoes (to make 1 1/2 cups mashed)
1/3 cup butter, softened
2 cups mixed, chopped, cooked vegetables (carrots, broccoli, celery, spinach, etc)
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