Post by carnation037 on Jan 19, 2003 14:45:51 GMT -6
Broccoli Quiche with Mashed Potato Crust
2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees). 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. Bake in preheated oven for 30 to 40 minutes, until slightly puffed
and cooked throughout. Allow to cool for 10 minutes before serving.
2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees). 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. Bake in preheated oven for 30 to 40 minutes, until slightly puffed
and cooked throughout. Allow to cool for 10 minutes before serving.