Make this flavorful dish with your leftover mashed potatoes!

Spinach Quiche with Potato Crust

Ingredients

1 — 24 oz. package refrigerated mashed potatoes
2 tablespoons olive oil, divided
8 ounces sliced fresh mushrooms
2 garlic cloves, minced
5 ounces frozen chopped spinach, thawed and squeezed dry
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
1/2 teaspoon dried rosemary, crushed
4 large eggs
1 cup 2% milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Directions

~Preheat oven to 350°.

~Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown.

~Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook one minute longer. Remove from heat.

~Stir in spinach, bacon, and rosemary; spoon over crust.

~In a small bowl, whisk eggs, milk, and pepper until blended; stir in cheese. Pour over mushroom mixture.

~Bake 25 to 30 minutes longer (or until golden brown and a knife inserted in the center comes out clean).

~Let stand 10 minutes before cutting.

~Makes eight servings.