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Add a salad and wholegrain bread to complete this meal.

Yield:
6 servings
Prep time:
20 minutes
Cook time:
25–30 minutes, plus 5–10 minutes to rest

Equipment

  • 9" (23 cm) Quiche pan or pie plate
  • Frying pan
  • Wooden spoon
  • Cutting board and knife
  • Grater
  • Measuring cup and spoons
  • Saucepan

Ingredients

  • CRUST
  • 1 Tbsp (15 mL) butter
  • 1 garlic clove, minced
  • 1/2 cup (125 mL) onion, chopped
  • 4 cups (1 L) baked or boiled potatoes, grated and lightly packed
  • FILLING
  • 1 1/2 cups (375 mL) milk
  • 2 eggs
  • 1 cup (250 mL) broccoli, steamed and chopped
  • 1/2 cup (125 mL) colby cheese, grated
  • 1/3 cup (75 mL) onion, chopped
  • 2 Tbsp (25 mL) fresh parsley, chopped
  • 1 tsp (5 mL) butter, melted
  • 1 clove garlic, minced
  • salt and pepper to taste
  • tomato or cherry tomato slices to garnish

Instructions

Crust

  1. Over medium heat, melt butter in frying pan. 
  2. Add onion and garlic.
  3. Cook for 1–2 minutes.
  4. Remove from heat, add potatoes, and mix well.
  5. Press into 9" (23 cm) quiche pan or pie plate, working mixture up sides of plate.

Filling

  1. Preheat oven to 350°F (180°C).
  2. In large bowl, beat together milk and eggs.
  3. Add remaining ingredients. Mix well.
  4. Pour into potato shell. Garnish with slices of tomato or cherry tomatoes, if desired.
  5. Bake for 25–30 minutes.
  6. Remove from oven and let stand for 5–10 minutes before serving.

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