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Broccoli & Cheddar Quiche W/Mashed Potato Crust

vegetables, cheese, eggs, potatoes

----CRUST----
2 medium baking potatoes; peeled
1/4 cup milk
1/2 teaspoon salt
1 tablespoon olive oil; divided
----FILLING----
2 cups coarsely chopped cooked broccoli; or
1 package (10 oz) frozen whole broccoli (defrosted); coarsely chopped
1 1/2 cups coarsely grated Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
pinch ground nutmeg
2 green onions; chopped

Cut potatoes into chunks. Cook potatoes in water until tender, about 20 minutes; drain well. Mash with milk and salt. Brush a 9-inch 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 a preheated 375ºF oven for 30 minutes. Potatoes should be lightly browned and crusty. Reduce oven temperature to 350º F. For the filling: arrange well-drained broccoli and cheese on top of the potato crust. In a 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.

Contributor: Meals in Minutes - Canadian Living

Yield: 6 servings

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