Broccoli Quiche with Mashed Potato Crust

Broccoli Quiche with Mashed Potato Crust

stackhawkley 0

"A great way to use up some broccoli in a tasty quiche with a very different, easy crust."

Ingredients 1 h 35 m {{adjustedServings}} servings 320 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
  3. Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
  4. Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
  5. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
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Reviews 153

  1. 210 Ratings


Delicious!!! I think the key to getting the potato crust to be more like a crust is to bake it on the bottom rack in your oven. A couple of minor changes I made was I used 4 eggs instead of 3, I am SURE I didn't use a full cup of milk (probably more like 1/2 cup), and no nutmeg. I used a little bit of garlic powder in the eggs along with the salt and pepper. It was SO good!! You could really change this up a lot with different cheeses and veggies. My 2.5 and 3.5 year olds LOVED this!! I was so surpised! And my choosy husband said I should definitely make this again. I think it's a keeper!!


This was very nice for something different. To make sure the crust held up, I added 1 egg and a scant tablespoon of flour to the mashed potato crust. It gave it enough body to hold its shape whrn serving a slice. I also sauteed the onions in a tiny amount of olive oil, as someone suggested. I will make this again!


A typical quiche recipe, however, the potato crust is what makes it a welcome change. To save on time, I used Betty Crocker's garlic instant mashed potatoes and baked the crust without the filling for about fifteen minutes, to avoid the soggy bottom crust other reviewers mentioned. I left out the nutmeg, but used a little onion and garlic powder, along with a dash of cayenne for a bit of zip. I've made this with both broccoli and spinach. Hubby and my non egg eating kids loved it!