Broccoli cheddar skillet quiche with potato crust

A quiche is a savory tart consisting of a pastry crust filled with an egg custard and vegetables/meat. My skillet quiche recipe is a spin on the classic French tart where, instead of using a pastry crust, I make a crunchy shredded potato crust. This quiche comes together in one skillet on a stove top and does not require baking. Broccoli and Cheddar cheese make an amazing combination that works really well with the eggs. This can make a great center piece for a family brunch or a quick week night dinner. This quiche, like all quiches, is an indulgence. Try it out and leave me your comments and suggestions at the bottom.

Serves: 6 | Prep. time: 20 minutes | Cook time: 30 minutes

Ingredients:

• 1 large Russet potato, shredded (or 2 cups of shredded potatoes)

• 4 large eggs

• 1.5 cups riced broccoli (broccoli pulsed in a food processor)

• 1/3 cup shredded Cheddar cheese

• 1/3 cup milk

• pinch of ground nutmeg

• salt

• ground black pepper

• 1 tsp olive oil

Directions:

1. Place the shredded potatoes in a kitchen towel or a cheese cloth. Sprinkle a pinch of salt over them. Wrap the potatoes in the cloth and squeeze as much water out of them as you can.

2. Place a 9" non-stick skillet over the stove on medium-low heat. Add a tsp of olive oil to pan and spread it around with a brush or a paper towel.

3. Spread the squeezed shredded potatoes evenly in the pan and about 1.5 inches up the sides of the pan. Make sure they cover the bottom of the pan without leaving any gaps. We are basically making a crust that will eventually hold our egg custard.

4. Sprinkle about 1/2 tsp salt and 1/2 tsp ground black pepper on the potatoes and let them cook for10 minutes, till the bottom turns crisp. Make sure the heat is on medium-low or else the potatoes will burn.

5. While potatoes are cooking, in a separate bowl, beat the 4 eggs. Add the broccoli, cheese, milk, nutmeg, 1/2 tsp salt and 1/2 tsp ground black pepper to the eggs and whisk.

6. Once potatoes are crisp at the bottom, pour the egg mixture over the top of the potatoes. The crisp potatoes will serve as a nice crust preventing the runny egg mixture from seeping through and touching the pan.

7. Put a lid over the skillet. In 20 minutes, the mixture will be cooked and set. Turn off the heat and move pan off the stove. Let the quiche rest for 10 minutes before slicing and serving.

8. I used pickled red onions and cilantro leaves for garnish. If you like spice, hot sauce goes really well with the quiche.