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