Broccoli Quiche with Mashed Potato Crust147 Reviews
- Prep: 20 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 35 min
“A great way to use up some broccoli in a tasty quiche with a very different, easy crust.” - by stackhawkley
Original recipe yields 4 to 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
- Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Amount Per Serving (5 total)
- 320 cal
- 14.7 g
- 33.5 g
Based on a 2,000 calorie diet
Reviews (147)Rate This Recipe
"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 S..." See moreURE 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 serv..." See moreing 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..." See more 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!"
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