The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 3, 2002
great quiche with the crust making it a unique treat
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 2, 2002
This was okay but not something I would try again for a while.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 25, 2002
Excellent! This was very tasty, easy to make, and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 14, 2002
I added ham, it was excellent. Even my boys ate it of 5, 4 and 1.5. Everyone loved it. A huge success and so easy to put together. I actually used the packaged mashed potatoes instead of making my own to decrease the time to create, just upped the calories.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 11, 2002
I loved this quiche! I thought this was a great way to use leftover mashed potatoes. I stir fried mushrooms, broccoli, cauliflower and onions and put them all on the quiche. I also substituted soy milk (which I don't really like, but I use it in recipes like this for health reasons) and it came out great. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 26, 2002
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Sep. 18, 2002
A nice, low-fat version of quiche. I left the skins on the potatoes, and that turned out well. I also used Yukon Gold potatoes, which are more flavorable. Plus I used non-fat soy cheese for half of the cheese, to reduce fat. I find soy cheese has a better texture than low-fat regular cheese when melted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 17, 2002
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!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 23, 2002
This quiche was pleasing, but I wouldn't rave about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 15, 2002
My family loves this recipe! I made it lower fat by using skim milk, olive oil spray, and fat-free cheddar cheese. We made it for a bridal shower brunch, and all of it went!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 19, 2002
I didn't really like this recipe. I doubled it so that I could get rid of some broccoli. I think I put too much on it. My parents loved it though. I guess I'll have to keep making it. Maybe if I don't add so much broccoli next time, it won't be as bad.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 18, 2002
I think this would have been more successful if I had not used skim milk, if I had baked the crust longer, and if I had spiced it up even more. It was just very bland and the crust was mushy on the bottom, even though I baked it for 45 minutes, until the upper part was very hard and brown. I used 3 potatoes, and I had enough for two quiches so I doubled the filling. I also added sauted mushrooms to the filling, and garlic powder to the crust. I didn't mind the length of time it took (it was definitely 2 hours for me) since I could be doing other things while it cooked. Just leave plenty of time. I may try it again sometime, but no plans to do so soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 18, 2002
I didn't use the quiche recipe, but I made the mashed potato crust for my quiche. Everyone enjoyed it, and it was very unique.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 10, 2002
A very tasty, successful quiche. I don't know if it would have filled a '10" deep pan', though, as my dish was barely 9" and it *just* filled it. My decidedly finicky boyfriend pronounced it 'delicious' - several times! The crust was very like mashed potato; no crispiness, and didn't hold together, though I think this would be greatly improved if I had a metal pie dish instead of a pottery one; will update when I've bought one and tried it again!! Recommended variations: a teaspoon of wholegrain mustard added to the crust; 4-8 rashers of smoked bacon, fried in their own fat, drained and mixed in with the broccoli (non-veggie version, obviously...)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 6, 2002
Because of my heart, I used soy milk, veggie shreds chedder soy cheese, and egg beaters. I was totally happy. The second time that I made it I was in a hurry, so I used powdered potatoes, and it was just as scrumptious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 3, 2002
my one daughter loved it the younger one did not i also loved it.i will make it again.
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Cooking Level: Intermediate

Home Town: Kings Park, New York, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 3, 2002
I used a little less broccoli and added some sauted mushrooms to the mix. It took me about 45 minutes to brown the potatoe crust, but worth it. It is a long process to make the meal, but you can steam the broccoli at the same time you make the potatoes, and when those are baking, I made the egg/milk mixture and set aside in the fridge until I was ready to put it all together. All the steps were easy, just time consuming, but you can clean up in between each and at the end it is all in one dish. I made this for only myself and my husband, and we devoured more than half at dinner and reheated the rest for lunch the next day. A few minutes to heat through in the toaster oven, and it was almost better the second day! It really hit the spot!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 28, 2002
I thought this was an excellent quiche, very easy to make. It does take awhile, so start it early to have it ready on time. My 1 year old son just gobbled it up :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 22, 2002
To save time I used flavored instant mashed potatoes (we love garlic!). I made 2 cups of instant spuds, and it was more than I needed. Next time I'll use a cup. Added mushrooms the first time I made it, and ham the second time. I received rave reviews !!! My husband went back for thirds! Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 8, 2002
This quiche was very good. I ended up using three potatoes instead of two. I found it a bit difficult to remove from the quiche pan as the mashed potatoes were not as firm as a normal pie would be. I was also a bit more generous with the salt and sauteed the onions beforehand. Generally a good recipe, but next time I think I will stick with the regular crust.
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