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Baked Mashed Potato Quiche

Baked Mashed Potato Quiche

A hearty, satisfying breakfast, packed with vegetables is the best way to start your day. Add in our low-sodium mashed potatoes in place of pie crust for a healthy twist on the breakfast favorite.


Olive Oil, divided
4 Tbsp.
Bell Peppers (red and/or green), finely chopped
2 each
Cremini Mushrooms, sliced
1 1/2 cups
Parmesan Cheese, grated
1/2 cup
Black Pepper
1/2 tsp.


  1. Preheat oven to 225 degrees F.
  2. In 12" nonstick skillet, heat 2 Tbsp. oil over moderate heat.
  3. Add peppers, onions and mushrooms.
  4. Cook, stirring often until all vegetable are tender with liquid from mushrooms evaporated.
  5. In a large bowl, whisk eggs, potatoes, black pepper, and parmesan cheese until combined.
  6. Stir in vegetable mixtures.
  7. Place skillet in oven.
  8. Baked 20-30 minutes or until set.
  9. Allow to cool slightly before cutting into wedges for serving.


  • Approx. 3/8 cup starchy vegetables credit using Simply Potatoes Low Sodium Mashed Potato.
  • Approx. 1.5 oz. equivalent Meat/Meat Alternate per 3 Tbsp. Papetti’s Liquid Egg
  • Consult manufacturer/supplier for exact grain and vegetable credit


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