Broccoli and Cheese Quiche with Mashed Potato Crust

Taste and Create always gives me the perfect chance to make something a little different, and that’s exactly what this recipe is.    It’s a quiche, but without any pastry, just a crust made of mashed potato.   Now, I love pastry, so that wasn’t why I decided to make it, no, I was just curious about the potato crust.   The potatoes are boiled and mashed and then the mash is spread around the inside of the tin.    It’s then baked in the oven until it begins to go crispy, before the filling is added, just as you would with a normal quiche.   I was impressed with how it turned out.   I worried that the potato wouldn’t be strong enough and that it would all collapse when I took it out of the tin, but it actually stayed together well.   We managed to eat it all in one evening too.    I was intending to take the leftovers to work for my packed lunch but unfortunately I was just too greedy.   I don’t think it would carry as well as a pastry quiche but I’ll never know…So, the final question, will I be replacing pastry with potato regularly now?   I have to say, I love pastry, and it does provide a firmer base for the filling, so as much as I enjoyed this recipe, both making it and eating it,  I think for a quiche, pastry does have the edge.

Anyway, this recipe is all thanks to Carol at No Reason Needed, who I was paired with this month.   To see the original recipe and her other wonderful creations, have a look here.

Crust Ingredients

2 medium-sized potatoes

Oil

40ml milk

Salt

Black pepper

Filling Ingredients

3 eggs

3 tbsp broccoli, cut into small florets

1 small onion, sliced

80g cheese (approx)

Pinch nutmeg

Salt

Black pepper

200ml Milk

How to make Broccoli and Cheese Quiche with Mashed Potato Crust

1. Boil the potatoes until cooked then mash them with a little milk until you have a smooth mash.

2. Lightly oil the inside of a round cake tin or quiche dish.  Spread the mash over the inside of the tin.      Ideally with a spray oil, spray the mash with a light covering of oil.   Bake in the oven for about 30 minutes at about 190C.   The potato should be browned and crispy.

3. Put a layer of broccoli on top of the potato, then sprinkle the slices of onion over the top.

4. In a bowl beat the eggs.   Add the milk, nutmeg, salt, pepper and most of the cheese.   Beat together then pour into the quiche.   Sprinkle the rest of the cheese on top.

5. Return to the oven for another 30 minutes.   Check with a skewer to see if the egg is set.   If necessary cook for a little longer.

6. Serve with salad or vegetables.

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13 thoughts on “Broccoli and Cheese Quiche with Mashed Potato Crust

  1. How interesting. It’s certainly worth baring in mind if ever we run out of flour. But like you, I’m tempted to try it, just to see …….. Your quiche looks absolutely delicious.

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