This is a fantastic vegetarian dish! While we were eating it, we had a few thoughts though, on what we would do differently next time. Erik thought bacon would be a great addition. I also wished I would have made this in a “deep dish” pie plate and double the amounts of everything! This is a great dish to play around with! Even spinach would be great to add if you wanted to keep this veggie friendly!

Equipment you’ll need:

• Pie dish

Ingredients:

• 1 package instant mashed potatoes (I used Trader Joe’s garlic instant potatoes, they were great and saved a ton of time!)
• 3/4 lb. frozen chopped broccoli, thawed
• 1/2 onion, chopped
• 4 eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• salt and pepper
• pinch of onion powder (seasonings are optional, adjust to your liking)
• pinch of nutmeg
• pinch of cayenne pepper

Instructions:

Preheat oven to 350 degrees. Cook potatoes according to the directions on the box. Take your pie dish, and spray the inside with non-stock cooking spray (or some olive oil if you have that) Spread the mashed potatoes evenly around pie dish, going up the sides, this is going to be the “crust” to our quiche. Bake in the oven for about 15 minutes.

While that is in the oven, combine the eggs, milk, and seasonings in a small bowl. Whisk to combine.

One crust has baked, arrange the broccoli and onions on the bottom of the crust. Then top with lots of cheese. Pour the egg mixture over it all. Put it back in the oven, and bake for 30-35 minutes. Allow to cool for a few minutes before serving!