Tag Archives: Brunch

Mashed Potato Quiche.

Leftover mashed potatoes! We always seem to be left with them, especially because I cook for only two people…or at least we eat for two people, I might actually cook for three or four people. Generally we use our leftovers for lunches throughout the week, however, sometimes we end with something, such as mashed potatoes, with nothing to pair them with. In this case, we over dug a hill of potatoes and ended up with enough mash for about eight people! I started my quest to use the leftovers, particularly in some gluten free breakfasts, by making some baked eggs with mashed potato crusts. These were just ok, but I thought they could be better.

So I began thinking bigger, you know, like a whole pie instead of just little pots (though I have a very soft spot in my existence for small pots). Since I am a lover of quiche…and really all things egg, quiche made the cut and turned out totally awesome. This is so versatile, any ingredients can be used and you don’t have to stress over making a crust or settling for a store bought one.

Mashed Potato Quiche. 


Coconut or olive oil (for oiling plate)

2 cups leftover mashed potatoes

4 pieces of bacon, chopped

1/2 large red onion

4-6 crimini mushrooms (portobello stems work well here!)

1/2 t kosher salt

fresh cracked black pepper

3 large eggs (free range pastured if possible)

1 1/4 C coconut milk

1/2 t kosher salt

fresh cracked black pepper

1 t dried thyme

1 cup white cheddar cheese


Preheat oven to 350.

Oil pie plate, line with potatoes, bake 30 minutes.

Cook bacon, chop and set aside. Using bacon fat sauté onions and mushrooms with salt and pepper for 5 minutes (until just starting to soften). Remove from heat.

Beat eggs until smooth. Add coconut milk, salt, pepper and thyme. Mix until combined. Add cheese and mix.

When potatoes are done, layer in veg, bacon, egg mixture. Bake 55 minutes and remove from oven. Allow to cool for 10 minutes before cutting.


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Filed under Breakfast, Eggs, Gluten Free, Grain Free, Potatoes

Inside Out Breakfast Pie.

Funny thing. I made this breakfast pie over the weekend and I totally messed it up! But it turned out ok as it was or you can fix the mistake I made if you are going to make it. I call it inside out because I am getting all of the ingredients together and I am quite worried about the potato crust. Primarily I am worried about it because the one time I tried to make Pommes Anna (which by the way happened to be on Christmas Eve), it was a disaster. So I was quite worried about using potatoes as a crust! Anyway back to the point, I get the whole thing prepared and go to put it in the oven and shoot! The cheese is on the counter. Not mixed into the eggs…on the counter, so I just put it on top. I do not recommend doing this, please mix it into the eggs! But if you forget, you too will have an inside out pie.

Overall this one was a standard breakfast casserole, but it had a potato crust to it that jazzed it up a bit.


2 medium yellow potatoes (about 6 ounces)

4 crimini mushrooms

1/2 small red pepper

1 handful of raw baby spinach

7 egg whites

5 egg yolks

1/2 C milk (I used 1%, but I really don’t think it matters, use what you have)

3 oz cheese (I used gruyere)

1 t kosher salt

1 t ground pepper

2 t unsalted butter

Slice the potatoes evenly or use a mandolin to ensure uniformity. Dry slices on a clean kitchen towel. Spray a pie dish with non stick spray or grease it as you please. Arrange the potatoes, overlapping slightly. Melt butter in the microwave for 20 seconds and use a brush to cover the potatoes with the butter. Cover the potatoes with foil, being sure to push down on the foil to keep the potatoes flat. Put in a 400 degree oven for 20 minutes. After 15 minutes remove the foil so the top crisps up a little. Remove from the oven and reduce heat to 350.

All the potatoes to cool as you prepare the filling. Mix all remaining ingredients, including the cheese! into a mixing bowl. Pour over the crust and put back into the oven for 40 minutes. If the pie jiggles at all at the end of 40 minutes, keep it in for 10 minutes more.

That’s brunch!

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Filed under Breakfast, Eggs, Gluten Free, Grain Free, Vegetarian