This is a great recipe for using up leftovers in your fridge. The mashed potato crust is a nice alternative to the usual pasty crusts and is much better for you. Feel free to mix up the quiche fillings to what-ever you have in the fridge, it works just as well with grated vegetables.
Mashed Potato Crust
- 2 cups leftover mashed potatoes
- 1 tablespoon olive oil
- salt to taste
Preheat oven to 350 degrees.
Lightly oil a 9-inch pie plate. Press the mashed potatoes evenly in the pie plate and brush with the remaining olive oil.
Bake for 30 minutes or until lightly browned. Set aside to cool while you prepare the quiche. (Or you can refrigerate overnight.)
- 6 slices bacon, cut into narrow strips
- 4 eggs
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Pinch freshly grated nutmeg
- 1 cup grated cheese (we used cheddar)
- 1 onion (if desired)
- Cheery tomatoes
In a medium skillet, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
Arrange the bacon evenly over the bottom of the baked mashed potato crust.
In a large bowl, beat the eggs, yolks, and milk. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until it is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.