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Broccoli Quiche with Mashed Potato Crust

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Broccoli Quiche with Mashed Potato Crust

Directions

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Ingredients :

  • 2 large potatoes
  • peeled
  • 2 cups chopped fresh broccoli
  • 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
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
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