Broccoli & Cheddar Quiche with Mashed Potato Crust

By jnkhockey

From Canadian Egg Board

Ingredients

• CRUST:
• 2 medium baking potatoes, peeled
• 1/4 cup milk
• 1/2 tsp salt
• 1 tbsp olive oil, divided
• FILLING:
• 2 cups coarsely chopped cooked broccoli or 1 300 g frozen whole broccoli, defrosted and coarsely chopped
• 1 1/2 cups coarsely grated Cheddar cheese
• 3 eggs
• 1 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper
• pinch ground nutmeg
• 2 green onions,chopped

Details

Servings 6

Preparation

Step 1

1. Cut potatoes into chunks. Cook potatoes in water until tender, about 20 minutes; drain well. Mash with milk and salt.
2. Brush a 9-inch deepp dish with part of the olive oil or spray with nonstick cooking spray. Press in mashed potatoes. Brush with remaining oil or spray. Baked crust in a preheated 375 degrees oven for 30 minutes. Potatoes should be lightly browned and crusty.
3. Reduce oven temperature to 350.
4. For the filling; arrange well-drained broccoli and cheese on top of the potato crust.
5. In a medium bowl, whisk eggs with milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions.
6. Bake quiche 30 -40 minutes until slightly puffed, browned and just set.
7. Allow to cool 10 minutes before serving.
VARIATION:
Use asparagus or Gorgonzola cheese