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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

This entry was posted in Breakfast, Casserole, Meatless. Bookmark the permalink.

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