Broccoli and Cheddar Quiche with Mashed Potato Crust

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 (300 g)  package of 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

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 non stick cooking spray. Press in mashed potatoes. Brush with remaining oil or spray. Bake crust in a 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 a medium bowl, whisk eggs with milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions. Bake 30 to 40 minutes until slightly puffed, browned and just set. Allow to cool 10 minutes before serving.
 

Makes: 6 servings

Preparation: 15 minutes

Cooking: 40 minutes