Baked Mashed Potato Quiche Recipe

Looking for a hearty and satisfying dish that’s gluten-free, low-carb, and vegetarian? This Baked Mashed Potato Quiche checks all the boxes! Combining creamy mashed potatoes, fluffy eggs, and fresh vegetables, it’s a flavorful and nutrient-packed meal that works perfectly for breakfast, brunch, or even dinner. The addition of Parmesan cheese adds a savory richness that ties all the ingredients together.

Not only is this quiche simple to prepare, but it’s also versatile. Feel free to customize the veggies based on what you have on hand or add your favorite herbs for an extra burst of flavor. Whether you’re catering to dietary restrictions or just looking for a new twist on traditional quiche, this recipe is a crowd-pleaser that’s sure to impress!

Baked Mashed Potato Quiche

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Ingredients

• 4 cups Liquid Whole Eggs
• 2 lbs Mashed Potatoes
• 4 Tbsp. Olive Oil
• 2 Bell Peppers, finely chopped
• 1 cup Onion, finely chopped
• 1 1/2 cups Mushrooms, sliced
• 1/2 cup Parmesan Cheese, grated

Instructions

1. Preheat oven to 325°F.
2. In a 12-inch nonstick skillet, heat 2 Tbsp. of olive oil over moderately low heat. Add peppers, onion, and mushrooms. Cook, stirring, for 5–10 minutes or until vegetables are tender and all liquid from mushrooms is evaporated.
3. In a large bowl, whisk eggs, potatoes, and Parmesan cheese until combined.
4. Stir in the hot vegetable mixture.
5. In the skillet, heat the remaining 2 Tbsp. of olive oil over moderate heat.
6. Pour the egg-vegetable mixture into the skillet. Place the skillet in the oven.
7. Bake for 20–30 minutes or until set.
8. Cut into wedges and serve.