Reviewed: Oct. 14, 2009

I really liked this, as I'm not much of a pie crust person. They are too much fuss for me. The only thing I would change about this would be to cut back on the amount of potatoes in the crust and I'd add a couple eggs as well. But all in all I really liked this. It went over well with everyone!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Oct. 4, 2009

Fantastic! The beauty of this is that you can add or take away anything to make it perfect. I would recommend chopping the broccoli really small/fine. It blends nicely. As for the potato crust... AMAZING. I did follow another reviewers recommendation and added one egg and a little flour to the mashed potatoes. This made the mashed potato crust flaky and it kept its shape. Excellent dish!

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lniesner

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Reviewed: Aug. 15, 2009

Time consuming, but was delicious! I had a lot of broccoli and potatoes to use up (shop at Costco) ... I didn't follow the recipe exactly, but the mashed potato crust is what attracted me to this recipe. I made individual quiches in custard cups for a side dish at dinner. Will definitely make it again...

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babysmyles

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

Loved the idea but it is a recipe I will have to play with a bit to make it how we would prefer it.

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cbclyde

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Reviewed: Jul. 6, 2009

This was so good! Yes, it does take time, but it's perfect for a day where you don't have much to do and want a light, delicious dinner.

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IsabellaBakes

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Reviewed: May 3, 2009

Awesome! Your recipe calls for 1/4 cup of milk, and then later 1 cup of milk. I either made the crust too wet or the quiche too wet. In the future (everyone) please clarify where any duplicate ingredients go! A novice like me needs to know.

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handy andy

Cooking Level: Intermediate

Home Town: Waynesville, North Carolina, USA

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Reviewed: Apr. 29, 2009

This tasted okay. It was a little bland for me. Also the potato crust just wouldnt crisp up for me. I baked it in the oven for 35 min before adding the filling because I was running out of time (and patience). It was good for using up old broccoli and potatoes but otherwise just so-so.

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Adriel

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Reviewed: Apr. 27, 2009

Unfortunately for the time it took to prepare, this was a dissapointment. It was just very bland, so definately not worth all the prep.

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Mar. 17, 2009

I was really disappointed with this recipe. It took a lot of effort to prepare and I was unimpressed with the results. How could something with so many delicious ingredients taste so bland! I won't be making this again.

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Flaxen Curls

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

This is my first attempt at a quiche. The recipe was simple and quick, and had great presentation as well. Yummy, warm comfort food! Could easily do many variations to taste, as others mentioned. Will be making this again!

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WheatenLover

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Reviewed: Mar. 4, 2009

I made this Quiche for supper this evening and it was a huge success. My family loved the potatoe crust bottom. I added some cut up toupie ham and it was wonderful. This is going to be a regular in our home. Delicious!

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Teagirl

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

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Reviewed: Mar. 3, 2009

This quiche is wonderful. I prefer the potato crust to a regular pie crust. Much more like comfort food. I have made some changes though. Instead of black pepper I used white. I also added about 1/4 t garlic powder, and sharp cheddar, and next time, I'm leaving out the nutmeg. It didn't seem to fit with the dish. This quiche is more comfort food, less savory food. Thanks for the keeper!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Feb. 27, 2009

This was a very tasty dish. I had a bunch of problems with getting the crust right, though. it was way too soupy, so I added some flour. Still too soupy, so I microwaved it several times for a minute to turn the potatoes into more of a paste before I could do anything else with it. That was a pain. But other than that, it was good. I will probably make this again.

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Maggie

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Reviewed: Jan. 18, 2009

This was a tasty recipe, very good way to use leftover mashed potatoes.

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Kem

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Reviewed: Jan. 17, 2009

This is a time consuming recipe. However, the quiche is delicious and it is worth giving some efforts to make it. You can also twist this recipe easily by adding any vegetables you like. I like adding mushrooms and carrots.

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Kahori526

Cooking Level: Beginning

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Reviewed: Jan. 10, 2009

This is a lovely change from the classic pie shell quiche. I baked the crust a bit longer than written and added a bit more cheese. It was a hit with my family and at the party I took it to.

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3Gs4Me

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

This was so good! I got lots of compliments and was bummed that there were no leftovers when I took it to New Years brunch. Instead of making the mashed potatoes from scratch, I used the garlic & herb flavor Oreida Steam & Mash that you can find in the freezer section. I'm not a big broccoli fan, so substituted a 10oz pkg of frozen chopped spinach (thawed) and a pkg of pre-sliced mushrooms. I sauteed the mushrooms with the onion. I also am not a big fan of cheddar and so used 1 cup of pre-shredded italian blend cheese, and also added 1/2 cup of feta. I also used a 4th egg as mentioned in some of the other reviews. My only complaint was that I didn't spread the mashed potato evenly in the pie pan. I had it thicker on the bottom than on the sides, so the sides got burnt before the bottom was done when I was baking the crust. I just cut off the burnt part though and no one even noticed that the side crust was missing. It was so yummy!

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Erin D

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Reviewed: Dec. 23, 2008

I had leftover mashed potatoes from Thanksgiving that I used to make this recipe. After pre-baking the potatoes for 30 minutes, they were slightly browned. However, after adding the filling ingredients, and baking for 45 minutes, the bottom was not crispy. It did not affect the taste whatsoever, as the recipe is still delicious. The crust more blended with the filling rather than being a separate entity, like a typical pie crust. It's a great way to use leftover mashed potatoes and is very flavorful!

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best20

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 13, 2008

Interesting variation on a traditional crust. In the future I will probably add some additional spices to the crust.

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Jessie

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Reviewed: Dec. 7, 2008

Yum! I used egg substitute instead (3/4 cup), and shallots in place of the onion. I also added some roasted corn. I didn't have enough mashed potatoes for a full crust, so I used a square baking pan instead of a pie plate for a bottom crust. It came out nicely, is easy to serve, and I can see doubling this recipe and baking it in a 13x9 pan to take to a brunch potluck.

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caroline

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Broccoli Quiche with Mashed Potato Crust

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