Broccoli, cheddar and mashed potato quiche {vegetarian}

Finding leftover mashed potatoes in the refrigerator the morning after Thanksgiving is like finding a half-finished bottle of leftover wine. It almost never happens. However, if you're lucky enough to have just a cup of creamy mashed potatoes, you can make a brand new quiche that has not a hint of leftover about it. (If you also have some leftover cooked broccoli, use it here. Nobody will know.) This quiche takes all of the ingredients of a steaming bowl of potato broccoli soup and reimagines them wrapped with eggs and dressed in a crust. What's not to love? You can make this at night, and reheat it for breakfast, brunch or a light supper. Leftovers never looked (and tasted) so good.

Broccoli, cheddar and mashed potato quiche

From the pantry, you'll need: refrigerated pie crust, eggs, onion, thyme, shredded cheese, kosher salt, fresh black pepper. 

Serves 6-8.

Ingredients

1 9-inch refrigerated pie crust, or homemade crust
1 small onion, finely chopped
1 cup broccoli florets, finely chopped
1 cup leftover mashed potatoes
5 large eggs
1/2 cup lowfat or nonfat milk
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
7 oz shredded Cheddar cheese (I use store-bought low-fat cheese)

Directions

Preheat oven to 350° F. Fit the crust into a 9-inch pie plate, and set aside.

In a microwave-safe bowl or large glass measuring cup, combine the onion, broccoli and mashed potatoes. Add 2 teaspoons of water, and cover with plastic wrap. Microwave on high power for 1-1/2 minutes. Remove the plastic wrap, and set aside to cool while you prepare the remaining ingredients.

In a large bowl or 8-quart measuring cup, whisk together the eggs, milk, thyme and black pepper. Add the cheese, and stir to combine.

When the vegetable mixture has cooled slightly, stir it into the eggs.

Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the middle rack in the oven.

Bake for 45 minutes, until a toothpick inserted in the center comes out clean.

Let sit for at least 10 minutes to allow the eggs to set completely before you serve. Or, make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.

[Printer-friendly recipe.]

More quiche for brunch, lunch or light supper:
Zucchini, bacon and feta quiche, from The Perfect Pantry
Leek and mushroom quiche, from The Perfect Pantry
Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese, from The Perfect Pantry
Roasted vegetable quiche, from Use Real Butter
Greens and walnut quiche, from Chocolate & Zucchini
Spinach mushroom quiche, from 101 Cookbooks

Broccoli, cheddar and mashed potato quiche

From the pantry, you'll need: refrigerated pie crust, eggs, onion, thyme, shredded cheese, kosher salt, fresh black pepper. 

Serves 6-8.

Ingredients

1 9-inch refrigerated pie crust, or homemade crust
1 small onion, finely chopped
1 cup broccoli florets, finely chopped
1 cup leftover mashed potatoes
5 large eggs
1/2 cup lowfat or nonfat milk
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
7 oz shredded Cheddar cheese (I use store-bought low-fat cheese)

Directions

Preheat oven to 350° F. Fit the crust into a 9-inch pie plate, and set aside.

In a microwave-safe bowl or large glass measuring cup, combine the onion, broccoli and mashed potatoes. Add 2 teaspoons of water, and cover with plastic wrap. Microwave on high power for 1-1/2 minutes. Remove the plastic wrap, and set aside to cool while you prepare the remaining ingredients.

In a large bowl or 8-quart measuring cup, whisk together the eggs, milk, thyme and black pepper. Add the cheese, and stir to combine.

When the vegetable mixture has cooled slightly, stir it into the eggs.

Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the middle rack in the oven.

Bake for 45 minutes, until a toothpick inserted in the center comes out clean.

Let sit for at least 10 minutes to allow the eggs to set completely before you serve. Or, make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.

[Printer-friendly recipe.]

More quiche for brunch, lunch or light supper:
Zucchini, bacon and feta quiche, from The Perfect Pantry
Leek and mushroom quiche, from The Perfect Pantry
Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese, from The Perfect Pantry
Roasted vegetable quiche, from Use Real Butter
Greens and walnut quiche, from Chocolate & Zucchini
Spinach mushroom quiche, from 101 Cookbooks

Comments

I'm sure this would be a hit!

Kalyn, I was astonished at how quickly this disappeared when I served it for breakfast!