Broccoli & Cheddar Quiche with Mashed Potato Crust

Number of servings : Prep time: Cooking time: 40 minutes Type of meal : | Main Courses | Main Courses

Number of servings :

Prep time:

Cooking time: 40 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Crust:
2 medium baking potatoes, peeled
1/4 cup (50 mL) milk
1/2 tsp (2 mL) salt
1 tbsp (15 mL) olive oil (divided)
Filling:
2 cups (500 mL) coarsely chopped cooked broccoli OR 1 pkg (300 g) frozen whole broccoli, defrosted and coarsely chopped
1-1/2 cups (375 mL) coarsely grated Cheddar cheese
3 eggs
1 cup (250 mL) milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
Pinch ground nutmeg
2 green onions, chopped

Directions

For the Crust: Cut potatoes into chunks. Cook potatoes in water until tender, about 20 minutes; drain well. Mash with milk and salt. Brush a 9-inch (23 cm) deep pie dish with part of the olive oil or spray with a nonstick cooking spray. Press in mashed potatoes. Brush with remaining oil or spray. Bake crust in preheated 375°F (190°C) oven for 30 minutes. Potatoes should be lightly browned and crusty. Reduce oven temperature to 350°F (180°C).

 

For the Filling: Arrange well-drained broccoli and cheese on top of the potato crust. In medium bowl, whisk eggs with milk, salt, pepper, and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions. Bake quiche 30 to 40 minutes until slightly puffed, browned and just set. Allow to cool 10 minutes before serving.

Makes 6 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:762

Broccoli & Cheddar Quiche with Mashed Potato Crust
Broccoli & Cheddar Quiche with Mashed Potato Crust