What do you do when you don’t want to make a regular pie crust for a quiche? Make one with mashed potatoes! I had made a similar quiche a while back, but used broccoli as the vegetable. Since I have a few bags of zucchini and yellow squash in the freezer, I decided to use that. I also used up the last of my shredded mozzarella cheese from Basicfarm7. It’s a great way to use up leftover mashed potatoes and then add in your favorite veggie, meat, and cheese combination. Think broccoli, spinach, ham, bacon, cheddar cheese, etc. Not all together of course, but ideas for ingredients to use in different combinations! Or, when you have leftovers at Thanksgiving, use leftover mashed potatoes for the crust, and have chopped turkey and cheese for the filling!
Zucchini &Yellow Squash Quiche with Mashed Potato Crust
What you need:
For the crust:
2 cups mashed potatoes OR about 2 pounds of potatoes, peeled, boiled, mashed and mixed with 1/4 milk
Olive oil
For the filling:
1/4 olive oil
2 cups zucchini and yellow squash
1/2 cup chopped onion
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
3 eggs, beaten
2 cups shredded mozzarella cheese
Salt and pepper
How to make it:
Preheat oven to 350 F.
Lightly oil a 9″ deep dish pie plate. Press mashed potatoes into the bottom and sides of the pie plate. Brush with more olive oil. Bake in the preheated oven for 30 minutes until golden brown.
Meanwhile, heat olive oil in a large skillet over medium heat. Add zucchini, yellow squash, and onion to the skillet, and cook until soft. Stir in parsley, basil, oregano, salt and pepper. Remove from heat.
In a bowl, mix together the beaten eggs and shredded cheese. Stir in the zucchini and yellow squash mixture. Pour into the mashed potato crust. Return to oven and bake for 25-30 minutes, or until a knife inserted in the center comes out clean.
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