Broccoli Quiche with Mashed Potato Crust

There is a lovely little spot on our drive to Wausau that has 50 pound bags for sale at the end of the summer and into fall. Last time we drove by I bought some and brought this recipe home to use them up :)

Broccoli Quiche with Mashed Potato Crust

INGREDIENTS:

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 1/2 teaspoon ground black pepper 1/4 teaspoon ground nutmeg

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	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.
3.	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.
4.	Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
5.	Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

We liked it alright. There are a few changes I would make that would maybe make it even better, mainly using different onions or cooking them a little before putting them in the quiche. We both also would have  liked to have a little more quiche.  And, when it says to use a deep 9" pie pan they really mean it. A regular one was just a touch too small.