Broccoli Quiche with Mashed Potato Crust
While mine is not very pretty, this was a good quiche. The mashed potato crust was new and interesting. Instead of fresh broccoli, I used frozen, which is always in my freezer. That is why my broccoli is a little on the large side. We sometimes have trouble with quiche recipes, the egg doesn’t always want to cook in my oven. Be prepared, this bakes for a long time, and if you don’t have your ingredients ready to go, this can be about an hour and a half before you actually eat.
- 2 large potatoes, peeled
- 2 cups
chopped fresh frozen broccoli, thawed
- ¼ cup milk
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 cup shredded Cheddar cheese
- 3 eggs
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
|Preheat oven to 350º F.
|Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
|Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
|Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
|Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Makes 4 servings
Source : Allrecipes.com
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