Place the potatoes into a saucepan and cover with water. Bring to a boil then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot and mash the potatoes and butter with a masher until smooth.
Preheat oven to 190 degrees C. Grease a 23 cm pie or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
Spoon the mashed potatoes into the prepared pie dish, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1 cm thick. Place the vegetables into the bottom of the crust and sprinkle with cheddar cheese. Pour the egg mixture over the quiche and sprinkle with breadcrumbs, salt and pepper.
Cook in the preheated oven until a knife inserted into the centre of the frittata comes out clean, 40 to 50 minutes. Let the frittata stand for about 10 minutes before slicing into wedges for serving.
This is a excellent recipe, so easy to make and ever so tasty. Love the way the mashed potatoes are used for the base. I changed the frozen veg to fresh ones and party precooked them. Other wise I stuck to the recipe. Will be making this one more often, maybe add some kind of meat of fish next time.Thanks for sharing , - 23 Mar 2013