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Broccoli Quiche with Mashed Potato Crust

"A great way to use up some broccoli in a tasty quiche with a very different, easy crust."
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1 h 35 m servings 320 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 156
  1. 213 Ratings

Most helpful positive review

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, ...

Most helpful critical review

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 '...

Most helpful
Most positive
Least positive

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, ...

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 whr...

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 filli...

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...

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...

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 f...

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 substitute...

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 c...

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!!