Description
This yummy brunch or lunch quiche has a potato crust, no gluten!
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Directions
Preheat oven to 400 degrees. Bring the potatoes, 2 T. salt and enough water to cover by 1 inch in a medium saucepan to a boil.
Reduce heat to medium high and cook undisturbed until potatoes are fork-tender, about 20 minutes. Add broccoli during the last 3 minutes until bright green and crisp-tender. remove broccoli from water onto a plate lined with paper towels and set aside. Drain the potatoes well.
Wrap the outside of a 9-inch springform pan with foil, and generously brush sides and bottom of pan with olive oil. Place drained potatoes in an even layer; using a flat-bottom measuring cup, press potatoes firmly into the bottom and about 1 3/4 inches up the sides of the pan.
Sprinkle 1 cup of the cheddar cheese over the potato crust. Top with the onion and blanched broccoli; set the quiche on a baking sheet lined with parchment paper.
Whisk eggs, cream, Dijon mustard, pepper and remaining salt. Pour egg mixture over vegetables and top with remaining 1/2 cup cheese.
Bake the quiche until the center of the rich has set, and a pairing knife inserted in the center comes out clean, about 35-45 minutes. Let cool slightly on a wire rack. Makes 8 servings.
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Ingredients
 1 1/2 pounds baby Yukon gold potatoes, scrubbed
2 T. plus 2 tsp. salt, divided
2 cups broccoli florets
1 T olive oil
6 oz.sharp cheddar cheese, shredded (about 1 1/2 cups) divided
1/4 cup chopped onion
8 large eggs
1/2 cup heavy cream
2 tsp. Dijon mustard1/4 tsp. black pepper
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