Broccoli Quiche with Mashed Potato Crust

SUBMITTED BY: stackhawkley PHOTO BY: Dreygan

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

PREP TIME	20 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 4 to 6 servings

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INGREDIENTS

2 large potatoes, peeled
2 cups chopped fresh broccoli
1/4 cup milk
1/4 teaspoon salt
1 tablespoon olive oil
1/2 onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

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DIRECTIONS

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.

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REVIEWS

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Reviewed on Jul. 23, 2003 by LINDA MCLEAN

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!

11 users found this review helpful

Reviewed on Feb. 27, 2007 by Darlene O

I thought that this was very good. I did follow the recipe for the most part. We had it as a side dish to pork last night, and the leftovers came to work with me today for my breakfast. I added paprika to the top. I also added an extra egg for a total of 4, and I think maybe next time I'll do 5 eggs. I didn't even taste the nutmeg. Next time I'm thinking a different type of cheese and mixture, such as swiss and maybe a little bit of garlic.

10 users found this review helpful

Reviewed on May 23, 2003 by KHENLEY

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!

10 users found this review helpful

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