Reviewed: 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.

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Darlene O

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Lincoln, Rhode Island, USA

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Reviewed: Feb. 6, 2007

A truly perfect recipe. Try mixing up the veggies: I use spinach, stir-fried peppers, and mushrooms!

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DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

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Reviewed: Jan. 20, 2007

Good recipe! I added onions and minced garlic and only added one egg (my husband doesn't like eggs) and left out the nutmeg.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Nov. 15, 2006

this was a decent and fairly quick weeknight recipe. i already had mashed potatoes on hand along with some fresh broccoli, so it came together quickly and was relatively tasty. i added garlic, along with a mixture of cheeses (cheddar, provolone, romano - again, what i had on hand), and baked it in a small casserole dish instead of the pie pan. i would make it again.

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TESSAJE

Cooking Level: Intermediate

Home Town: Cheverly, Maryland, USA

Living In: Cazenovia, New York, USA

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Reviewed: Oct. 5, 2006

Amazing recipe...for people who dont eat egg you can use white sauce n another addition is add cheese and jalapenos on the top of the quiche. I made it for my friend n he thought it was delectable.

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Ridhs

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Reviewed: Sep. 27, 2006

The potato crust was too oily and needed more salt to make it good. Not sure I would make this again.

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Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 24, 2006

I used too much onion in mine. I think it needs less salt and pepper. I will modify and make this again...it looked beautiful! Thanks for the recipe!

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A Bowers

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Roseville, Michigan, USA

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Reviewed: Sep. 20, 2006

I loved this. It was a little time consuming but well worth it. I can't wait to make it again. Note: if you are using stoneware (ie: Pampered Chef) it will take more time to cook the crust and the quiche.

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Stephanie

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Reviewed: Sep. 1, 2006

The crust was good, but you must be a nutmeg lover to love this recipe

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Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

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Reviewed: Aug. 23, 2006

This was pretty good, but coulkd use a little "something." Next time I will use less broccoli. The raw onions added before baking is a nice touch. Instead of cheddar I used spicy pepperjack cheese which gave it a bit of zing! The potato crust was lovely!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Aug. 21, 2006

I tried this recipe as a dinner dish. Worked out pretty good, but I did make a few modifications. I added about 2 tablespoons of onion and chive cream cheese when mashing the potatoes and it was awesome. I also put some parsley and parmesan cheese in the egg mixture. The only problems I had with this recipe was that I made it for the first time in an oven I am not used to! My husband chowed down!

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DEEADRA

Cooking Level: Beginning

Home Town: Clio, Michigan, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Aug. 7, 2006

I used brocoflower because the supermarket ran out of brocoli but still tasted great. Easy to make too. Taste good using frozen broccoli too.

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phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jun. 7, 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!!

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JANICEB75

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2006

Very good recipe! I did take a few of the suggestions in the reviews, such as adding an egg and about a tablespoon of flour to the mashed potatoes to help them get firm. They did get pretty firm, and a little crispy on the edges. I used only 1 cup broccoli and then 1 cup of red and green peppers for a little more variety. Also grilled the onions (and did the peppers just a little) to make them a little more tender. I left out the nutmeg just cause i dont have any and it sounded a little funny... my mom said i would like it in there, so i might try it some other time. As a whole it was very good, next time i might add a little garlic salt or garlic powder to kinda add some extra flavor, but will DEFINATLY make this again. OH... and my girlfriend thought i should add more cheese or mix the cheese in more with the veggies (i had sprinkled it over the top of them after laying them out and before pouring the eggs over.

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Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 1, 2006

...I tried this recipe because I liked the idea of a potato crust..I used 10 small peeled red potatoes and proceeded as written...The first thing you taste is the crunchy broccoli (small dice) and the egg..next I could taste the potato crust(crunchy on the edges more mashed in the center). Fairly good flavor..will try this again with more seasoning and cheese...thanks!!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: May 4, 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!

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LUMINARA

Cooking Level: Expert

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Reviewed: Apr. 5, 2006

This is absolutely easy to make and has great taste! Everyone was impressed by it!

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Mache_ng

Cooking Level: Intermediate

Living In: San Jose, San Jose , Costa Rica

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Reviewed: Apr. 2, 2006

This a great recipe! My Dad is an 81 yr old picky eater and gluten intolerate. Which makes finding tasteful affordable food very difficult. This recipe is a blessing! It has all the ingredients he loves it tastes great and no wheat! Thanks!

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CARINA60801

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 6, 2006

Easy and healthy. Try adding sweet potatos with the regular nes for more color and taste.

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Mark E Boy

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Reviewed: Feb. 17, 2006

This is a great stick-to-your-ribs kind of meal that will keep you going all day long. Great flavor, but I would halve the onion amount and double the cheddar cheese, maybe add some red peppers or tomatoes.

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legogirl2005

Cooking Level: Beginning

Home Town: Gurnee, Illinois, USA

Living In: Burlingame, California, USA

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Broccoli Quiche with Mashed Potato Crust

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