Stove-Top Broccoli and Mushroom Quiche

This stove-top quiche makes a quick, light supper. Instead of pastry, it has a potato crust which is much lower in fat than the traditional pastry.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serves: 4-6

Ingredients
Ontario broccoli	3/4 lb (375 g)
Eggs	3
Light ricotta cheese	1 1/4 cups (300 mL)
Freshly grated Parmesan cheese	1/2 cup (125 mL)
All-purpose flour	2 Tbsp (25 mL)
Crushed dried green peppercorns	1/4 tsp (1 mL)
Black pepper	1/8 tsp (0.5 mL)
Nutmeg	1/8 tsp (0.5 mL)
Milk	1/3 cup (75 mL)
Vegetable oil	1 Tbsp (15 mL)
Parboiled Ontario Potatoes (about 2 medium), very thinly sliced	2 cups (500 mL)
Ontario Mushrooms, thinly sliced	1 1/2 cups (375 mL)
Shredded Cheddar cheese	1/2 cup (125 mL)

Directions

Remove broccoli heads and break or cut into small florets. Save stems for another use.
In saucepan of rapidly boiling, lightly salted water, cook florets until just tender, about 2 minutes. Drain through colander; set aside.
In bowl, whisk together eggs and ricotta until blended. Whisk in Parmesan cheese, flour, peppercorns and nutmeg. Stir in milk until smooth. Set aside.
Cover handle of nonstick 10 inch (25 cm) oven-proof skillet with foil. Add oil and heat, swirling pan to coat sides.
Cover bottom and partway up sides of pan with potatoes, overlapping slices. Cook 4 minutes over medium heat or until undersides of potatoes are becoming golden.
Place broccoli and mushrooms over potatoes; gently pour in ricotta filling. Cover and cook for 12 to 15 minutes or until edge is set.
Sprinkle with Cheddar cheese; broil for about 3 minutes or until cheese is melted and filling is set.
Cool 10 minutes before cutting into wedges.