Maeve's Magic

Whimsical and cozy.

Breakfast is a meal you can have literally any time of the day. Breakfast for lunch or even breakfast for dinner is sacred in my home!

This is a “crustless” quiche recipe actually using a red skin mashed potato crust that really elevates your standard quiche recipe! I picked whatever veggies were ready to harvest, so for this quiche I used zucchini, tomatoes, thyme, and rosemary. I love making this for my brunch catering gigs because it looks beautiful, cuts nicely, and is really satisfying without being too heavy!

Ingredients:

• 2 pounds of red skin potatoes, halved and boiled
• 3 smalls tomatoes, sliced
• 1 zucchini, chopped
• 3 tbs fresh rosemary, chopped
• 2 tbs fresh thyme leaves
• a few fresh basil sprigs to garnish
• 6 eggs
• 3 tbs of butter
• 1 cup of milk of your choice
• grated parmigiano
• garlic powder, onion powder, red pepper flakes, salt, pepper
• 2 tsp nutmeg
• olive oil to coat the pan

Recipe:

1. Preheat the oven to 350 degrees, butter your pie pan well
2. Boil your potatoes until soft, then add them to a bowl with butter, chopped rosemary, salt, and pepper, roughly mash and coat your pie pan as your “crust”.
3. Place your potato crust in the oven for 15 minutes, while your potatoes bake, prep your vegetables and herbs.
4. Coat a saucepan with oil, bring to a medium low heat and add chopped herbs, tomatoes, zucchini, all seasoning, sauté low and slow until the vegetables are nice and cooked down.
5. Beat in a separate bowl: eggs, milk, nutmeg, salt, pepper,
6. Take the potato crust from the oven and let cool for 5 minutes. Then scoop the quiche veggies onto the potato crust, covering the entire crust as evenly as you can.
7. Next, pour your egg mixture over, sprinkle cheese on top, and bake for about 30 minutes.

It’s a delicious and unique take on a quiche, enjoy!