This unique twist on a classic quiche replaces the traditional pastry with a sturdy, flavorful crust made from mashed potatoes and margarine. Inside, a rich custard of eggs and evaporated milk binds together tender frozen mixed vegetables and sharp shredded cheddar cheese. The result is a dish that is both hearty and comforting, offering a pleasant contrast between the soft, savory filling and the slightly crisp potato edges. Its an excellent choice for a cozy weeknight dinner, a potluck contribution, or a light lunch. Simple to assemble with pantry staples, this vegetarian-friendly bake delivers satisfying home-style flavor without the fuss of making pie dough.
Potato-Crust Quiche
Description
This unique twist on a classic quiche replaces the traditional pastry with a sturdy, flavorful crust made from mashed potatoes and margarine. Inside, a rich custard of eggs and evaporated milk binds together tender frozen mixed vegetables and sharp shredded cheddar cheese. The result is a dish that is both hearty and comforting, offering a pleasant contrast between the soft, savory filling and the slightly crisp potato edges. Its an excellent choice for a cozy weeknight dinner, a potluck contribution, or a light lunch. Simple to assemble with pantry staples, this vegetarian-friendly bake delivers satisfying home-style flavor without the fuss of making pie dough.Ingredients
Directions
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Preheat oven to 375F (190C) and lightly grease a 9-inch pie plate.
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Boil the potatoes in salted water until tender, about 15-20 minutes, then drain well and peel while warm.
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Mash the potatoes until smooth and measure out 1 1/3 cups of the mashed potatoes.
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Stir the margarine into the measured mashed potatoes until fully combined and smooth.
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Press the potato mixture firmly into the bottom and up the sides of the pie plate to form an even crust.
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Spread the frozen mixed vegetables evenly over the bottom of the potato crust.
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Sprinkle the shredded cheddar cheese over the vegetables.
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In a small bowl, whisk together the beaten eggs, evaporated milk, salt, and pepper until smooth.
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Pour the egg mixture carefully over the cheese and vegetables.
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Sprinkle the dry bread crumbs evenly over the top of the quiche.
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Bake for 40-50 minutes, or until the center is set and the top is golden brown.
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Let cool for 5 minutes before slicing and serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 454.4kcal
- % Daily Value *
- Total Fat 30.5g47%
- Saturated Fat 14.0g70%
- Cholesterol 230.6mg77%
- Sodium 1720.5mg72%
- Total Carbohydrate 25.9g9%
- Dietary Fiber 2.7g11%
- Sugars 9.1g
- Protein 20.8g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Garnish with carrot curls and parsley sprigs if desired for a festive presentation.
For best results, ensure the potatoes are well-drained to prevent a soggy crust.
You can substitute butter for margarine in the crust for a richer flavor.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.
