Add a salad and wholegrain bread to complete this meal.

Yield: 6 servings
Prep time: 20 minutes
Cook time: 25–30 minutes, plus 5–10 minutes to rest

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Equipment

9" (23 cm) quiche pan or pie plate

frying pan

wooden spoon

cutting board and knife

grater

measuring cup and spoons

saucepan

Ingredients

Crust

1 Tbsp. (15 mL) butter

1 garlic clove, minced

1/2 cup (125 mL) onion, chopped

4 cups (1000 mL) baked or boiled potatoes, grated and lightly packed

Filling

1 1/2 cups (375 mL) milk

2 eggs

1 cup (250 mL) broccoli, steamed and chopped

1/2 cup (125 mL) colby cheese, grated

1/3 cup (75 mL) onion, chopped

2 Tbsp. (25 mL) fresh parsley, chopped

1 tsp. (5 mL) butter, melted

1 clove garlic, minced

salt and pepper to taste

tomato or cherry tomato slices to garnish

Instructions

Crust

1. Over medium heat, melt butter in frying pan. 
2. Add onion and garlic.
3. Cook for 1–2 minutes.
4. Remove from heat, add potatoes, and mix well.
5. Press into 9" (23 cm) quiche pan or pie plate, working mixture up sides of plate.

Filling

1. Preheat oven to 350°F (180°C).
2. In large bowl, beat together milk and eggs.
3. Add remaining ingredients. Mix well.
4. Pour into potato shell. Garnish with slices of tomato or cherry tomatoes, if desired.
5. Bake for 25–30 minutes.
6. Remove from oven and let stand for 5–10 minutes before serving.