Mashed potatoes

We bet you've never even considered doing this with your leftover mashed potatoes!


4 cups mashed potatoes

4 each whole eggs

1 cup whole milk

1 1/4 cups cheese, aged cheddar

1/2 cup cooked spinach (or thawed and squeezed frozen)

1/2 cup cooked and chopped bacon, sausage or ham (or turkey)

1/4 cup sliced and sautéed cremini mushrooms

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

[RELATED: 6 uses for leftover mashed potatoes]

You'll need

9-inch pie or tart pan

Non-stick spray


Preheat oven to 350 degrees.

Spray the tart pan with non-stick and press the cold potatoes into the pie or tart pan to a thickness of about 1/4 inch to 3/8 inch.

Bake until the potatoes appear dry and the edges are lightly browned.

Remove from the oven and let it cool for 5 minutes.

Whisk the eggs and milk. Stir in the cheese and season with approximately 1/2 tsp. of kosher salt and 1/4 tsp. black pepper.

Spoon the quiche mix into the shell and bake for approximately 25 minutes. Insert a toothpick or a knife and see if it comes out clean. Let the quiche rest for at least 15 minutes.

Cut into wedges and serve warm or room temperature.

Makes 1 9-inch quiche.


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