I am not normally a big quiche fan, but when I needed to use up some miscellaneous veggies recently, I decided to try this recipe sent out by our CSA farm.  It turned out absolutely wonderfully!  Even the kids loved it!

Potato Crust Quiche

  • 3 medium potatoes (to make about 1.5 cups mashed)
  • 1/3 cup butter (softened)
  • 2 cups mixed veggies of choice (chopped into small, bite-size pieces)
  • 1/2 cup cheddar cheese (shredded)
  • 2 eggs
  • 5 ounces evaporated milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup fresh bread cubes

Cube potatoes and boil until tender.  While potatoes are boiling, saute chopped veggies until tender. Set aside.  In small bowl, thoroughly combine eggs, milk, salt, and pepper.  Set aside.  Drain potatoes, add butter, and mash thoroughly.  In greased 9″ pie dish, spread potatoes evenly over bottom and sides, using a spatula to press firmly.  Crust should be about 1/4-1/2 inch thick.  Pour cooked veggies over crust, and spread out evenly.  Sprinkle cheese evenly over veggies.  Re-mix milk mixture, and pour evenly over cheese.  Use a spatula to gently press veggies and cheese down into milk mixture, though it may not cover it completely.  Sprinkle bread cubes over mixture, and gently press down.  Bake at 375 degrees for 40-50 minutes, or until potato crust is golden, and toothpick inserted in center comes out clean.  Enjoy.

Notes: 

  • This recipe doubles easily.  However, when I doubled it, I preferred to use a 12 ounce can of evaporated milk and 5 eggs, then split the mixture between the pies.  I liked this latter version a bit better.  I had planned to freeze one quiche, and pop it in the oven later.  Unfortunately, it was such a hit, neither quiche ever made it the freezer!
  • Also, while any veggies can work, I found you should limit the carrots (less than 1 standard sized carrot per pie) or the carrot flavor outdoes the other flavors.  Same with fennel stalks.  I also found the quiche to be a great way to use up collards, spinach, raddichio, kale, broccoli leaves, and beet leaves, which the greens making up about 1 cup of the veggies.  Other things I used and liked include kohlrabi, onion, zucchini, and mushrooms.
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