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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
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Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside. Coat a 9 inch deep-dish pie pan with cooking spray. Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust. Pour the broccoli mixture over the crust. Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.