Many thanks to Caryn Pollock for sharing this recipe with us this week.
2 large potatoes peeled
2 cups of chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 Tablespoon Olive oil
1/2 onion chopped
1 cup shredded cheddar cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Preheat the oven to 350
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm
About 15 minutes, drain. Meanwhile place broccoli in a steamer over 1 inch of boiling water and cover and steam until tender and firm. 2-6 minutes. Drain and set aside.
Mash the potatoes with milk and salt
Brush a deep 9” pie dish with olive oil and press potatoes into the pan.
Brush with remaining olive oil and bake for 30 minutes or until lightly browned.
Arrange onions, broccoli and cheese in the potato crust
Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over the broccoli and cheese
Bake in a preheated oven for 30-40 minutes until slightly puffed and cooked throughout.
Allow to cool for 10 minutes before serving.
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