Broccoli Quiche with Mashed Potato Crust Recipe - Allrecipes.com
Broccoli Quiche with Mashed Potato Crust Recipe
  • READY IN ABOUT hrs

Broccoli Quiche with Mashed Potato Crust

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2006

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!!

 
Most Helpful Critical Review
Dec 20, 2010

Not a keeper. It was good but there are better things you can do with those ingredients

 
May 23, 2003

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!

 
Jul 23, 2003

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!

 
Jul 14, 2003

I liked this recipe because I some how always have leftover mashed potatoes. I did listen to other reviews & change it . I used leftover yukon golds that already had butter & milk & added 1 egg , 1T flour, &1/3c half-n-half to get it all really smooth along with garic salt to taste. I baked for the 30 mintes until edge only was brown . I omitted Broccoli & made "denver" style . I sauted onion, mushroom and green pepper. I mixed eggs with half-n-half , changed salt to garlic salt & tossed in the ham , Pepper & nutmeg. Baked 35 and let set. My family ate the whole thing. Anna H.

 
Feb 27, 2007

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.

 
May 04, 2006

This is a fine recipe. The whole family liked it. But I would do two things differently next time around. #1) omit the nutmeg entirely. It made the quiche taste a little off. Did not match the flow of flavors at all. #2) add more cheese. Quiche was a bit too dry for my taste. With these two little tweaks, the recipe will be flawless! Don't forget to be creative and add different vegetables to the mix from time to time!

 
Mar 27, 2008

I love this quiche. I use the leftover mashed potatoes that I buy in a tub. Any flavor is great!! I also add whatever is in the fridge and it is always amazing!!

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 156 mg
  • 52%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 575 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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