Mashed Potato Quiche.

Leftover mashed potatoes! We always seem to be left with them, especially because I cook for only two people…or at least we eat for two people, I might actually cook for three or four people. Generally we use our leftovers for lunches throughout the week, however, sometimes we end with something, such as mashed potatoes, with nothing to pair them with. In this case, we over dug a hill of potatoes and ended up with enough mash for about eight people! I started my quest to use the leftovers, particularly in some gluten free breakfasts, by making some baked eggs with mashed potato crusts. These were just ok, but I thought they could be better.

So I began thinking bigger, you know, like a whole pie instead of just little pots (though I have a very soft spot in my existence for small pots). Since I am a lover of quiche…and really all things egg, quiche made the cut and turned out totally awesome. This is so versatile, any ingredients can be used and you don’t have to stress over making a crust or settling for a store bought one.

Mashed Potato Quiche. 

Ingredients

Coconut or olive oil (for oiling plate)

2 cups leftover mashed potatoes

4 pieces of bacon, chopped

1/2 large red onion

4-6 crimini mushrooms (portobello stems work well here!)

1/2 t kosher salt

fresh cracked black pepper

3 large eggs (free range pastured if possible)

1 1/4 C coconut milk

1/2 t kosher salt

fresh cracked black pepper

1 t dried thyme

1 cup white cheddar cheese

Process

Preheat oven to 350.

Oil pie plate, line with potatoes, bake 30 minutes.

Cook bacon, chop and set aside. Using bacon fat sauté onions and mushrooms with salt and pepper for 5 minutes (until just starting to soften). Remove from heat.

Beat eggs until smooth. Add coconut milk, salt, pepper and thyme. Mix until combined. Add cheese and mix.

When potatoes are done, layer in veg, bacon, egg mixture. Bake 55 minutes and remove from oven. Allow to cool for 10 minutes before cutting.

Enjoy!