Eggs usually make an appearance at breakfast in our house during the weekend. It’s pretty much the only time of week I have time to make them, so I like to do it up right! Regular ‘ole scrambled eggs will not suffice. This past weekend, quiche made a special appearance. It wasn’t your regular quiche with a pastry crust. Instead it was composed of mashed potatoes! Because really, not everyone wants to whip up a fancy pants pastry crust on Sunday morning. And sometimes it’s nice to skip the extra calories and fat associated with a buttery, pastry crust, too.
This quiche is a great way to use up left-over mashed potatoes from supper the night before. If you don’t have any, it doesn’t take much time to boil a couple. While you’re boiling your potatoes, you might as well steam your broccoli. The potatoes brown up and get flaky, just like your typical pastry crust, but healthier. I think I’m probably going to be using potato crusts a bit more often. The filling is a classic broccoli and cheddar combo that’s perfect for a weekend brunch and sure to please!
Recipe adapted from Heart Smart