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!
Broccoli and Cheddar Quiche with Mashed Potato Crust
- 1 lb Yukon Gold or baking potatoes about 2, peeled and cut into 1 inch chunks
- 1/4 cup milk
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 cups coarsely chopped cooked broccoli *I steamed mine
- 1 cup grated cheddar cheese
- 3 eggs
- 3/4 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- pinch ground nutmeg
- 2 green onions chopped
Cook potatoes in a large pot of boiling water for about 20 minutes, or until tender. Drain well. Mash with milk and salt. Taste and adjust seasonings if necessary. You should have about 2 cups of mashed potatoes.
Preheat oven to 375 degrees F.
Brush a deep 9-inch pie plate with half the oil. Press in mashed potatoes. Brush with remaining oil.
Bake crust for 25-35 minutes or until potatoes are lightly browned and crusty. Remove from oven, and reduce oven temperature to 350 degrees F.
Arrange broccoli and then cheese over bottom of crust.
Whisk together eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions.
Bake quiche for 25-35 minutes, or until slightly puffed, browned and just set. Allow to cool for 10 minutes before serving.
Recipe adapted from Heart Smart