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Broccoli Quiche with Mashed Potato Crust
Broccoli Quiche with Mashed Potato Crust
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Broccoli and cheese quiche in a crispy potato crust – a delicious twist on a classic favorite using leftover potatoes!
Ingredients:
  • 2 large potatoes, peeled
  • 2 cups chopped fresh broccoli
  • 0.25 cup milk
  • 1 tablespoon olive oil
  • 0.5 onion, chopped
  • 1 cup shredded Cheddar cheese
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground nutmeg
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Boil salted water in a large pot. Cook potatoes until tender but firm, about 15 minutes; drain. Steam broccoli over 1 inch of boiling water until tender but firm, about 2 to 6 minutes. Drain and set aside.
  • Mash potatoes with creamy milk and a sprinkle of salt. Spread a luscious coat of olive oil in a deep 9-inch pie dish, then press in the mashed potatoes. Finish with a final brush of olive oil. Bake in a preheated oven for 30 minutes, or until beautifully golden brown.
  • Layer onions, broccoli, and cheese on top of the potato crust. Combine eggs, milk, salt, pepper, and nutmeg in a bowl, then pour the mixture over the broccoli and cheese.
  • Place in a preheated oven and bake for 30 to 40 minutes until puffed and fully cooked. Let it cool for 10 minutes before serving.

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