Reviewed: Apr. 1, 2010

I was struggling to find a recipe to use for a Passover seder that I could also use to satisfy my vegetarian parents. This was delicious! I was pressed for time so I used Simply Potatoes for the crust. I think they were too mushy though and even with extra time the crust never got crispy. It held the filler though and everyone really enjoyed it. It was more like a mashed potato dish than a quiche but it was a hit as my main vegetarian fare!

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Reviewer:

picky eater's mom

Reviewed: Mar. 10, 2010

YUM YUM YUM! Wow, the potatoes really did it! I used instant spuds, but they were "high quality" instant spuds. 2 C of that to make the crust, which I also had to bake for about 40 minutes. In the egg mixture my only changes were: I used 1/2C milk (1%), 4 eggs (egg beaters), no onion, colby jack shredded cheese instead of cheddar, and I used garlic instead of nutmeg. So, they were pretty simple changes, and the dish was just amazing! Hubby and I had a hard time stopping eating. This WILL be made again.

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Reviewer:

Gold32

Reviewed: Mar. 7, 2010

This was really tasty. My crust didn't really get crusty but that's probably because I skipped the "brush with olive oil" step since I didn't have any. Still delicious though. :)

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Reviewer:

pbbuttertoast

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 3, 2010

This is a great recipe, however I do agree with others that 5 eggs, and extra cheese makes it better. I also left out the nutmeg.

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Reviewer:

kbook

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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Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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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Reviewer:

lniesner

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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Reviewer:

babysmyles

Cooking Level: Intermediate

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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Reviewer:

cbclyde

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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Reviewer:

sophiabakes

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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