Quiche with Mashed Potato Crust

  • Created By
    Ken Alger
  • Shared On
  • Posted In
4 people
Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
1 hour 40 minutes
A word from the cook
Crust is a great substitute for pastry (Gluten Free)

2 - 3 Cups Mashed Potatoes (mashed/whipped with
butter and milk)

2 Cups Broccoli Pieces
1 Cup Button Mushrooms (cleaned and quartered)
1 lb Chorizo Sausage chopped in bite size pieces
1/2 Onion Diced
1/2 Cup Grape Tomatoes (halved)
1 Cup Shredded Cheese (Cheddar, Mozzarella)

3 Eggs
1/2 Cup Egg Whites
1 Cup 35% Cream
Salt and Pepper to taste
1 Tsp Hot Sauce (Franks)

  1. My Preference is to used left over mashed Potatoes ‘or’ you can boil 2 -3 large potatoes until tender.    Drain and mash, then whip with an electric mixer with 1 Tbsp butter and milk until fluffy.
  2. Grease a 9 inch pie dish and press the mashed potatoes into the dish and up the sides. Brush with olive oil and bake in a preheated (350°) oven – crust should be lightly browned.
  3. While baking, sauté the Broccoli, Mushrooms, Chorizo & Onions for about 5 minutes.
  4. When the crust is out of the oven pour the sautéd mixture into the crust, add the tomatoes and the shredded cheese.
  5. Whisk the Eggs, Egg Whites, milk and Salt & Pepper until well blended.
  6. Pour over the mixture and bake for 30 minutes @ 350°.   Let cool for 10 minutes and then serve with a nice Salsa.

0 Notes