I found the most wonderful recipe on allrecipes.com a quiche with a mashed potato crust. Instead of struggling with gluten-free crusts for savory dishes, this potato crust saves time and effort and is a delicious addition. I have never enjoyed making pie crusts. They intimidate me.
My approach to making regular crusts is to repeat the mantra, "I can do it," as long as I feel I have to. I get my ingredients to set up, as I mutter, "I can do it." That phrase gets me through a decent crust but if I don't have to make them, I am happier.
This potato crust took little effort and no fear. Made for a much happier me. I served this with a green salad and a little garlic vinegar and it was perfect to go with the quiche.
Mashed Potato Crust Filled with Broccoli and Cheese
3 large potatoes, peeled and cut into chunks
2 cups chopped frozen broccoli, thawed or fresh broccoli, chopped
1/4 cup milk
1/4 teaspoon salt
olive oil cooking spray
1 red onion, chopped
1 cup Gouda. chopped
1 cup Muenster, diced
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
Meanwhile,cook frozen broccoli in microwave, on high for 2 minutes.
Mash the potatoes with milk and salt. I, often put the potatoes through a ricer for a faster mashed potato.
Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving. Delicious!
Linked to Pennywise Platter