A great way to use up some broccoli in a tasty quiche with a very different, easy crust.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.

  • Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

Partner Tip

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

Nutrition Facts

320 calories; 14.7 g total fat; 140 mg cholesterol; 575 mg sodium. 33.5 g carbohydrates; 14.8 g protein; Full Nutrition

Reviews (191)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/07/2006
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!! Read More
(128)

Most helpful critical review

Rating: 3 stars
01/23/2003
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...) Read More
(12)
266 Ratings
  • 5 star values: 123
  • 4 star values: 91
  • 3 star values: 42
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
06/07/2006
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!! Read More
(128)
Rating: 5 stars
06/07/2006
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!! Read More
(128)
Rating: 4 stars
05/23/2003
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! Read More
(70)
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Rating: 5 stars
07/23/2003
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! Read More
(59)
Rating: 4 stars
07/14/2003
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 1T flour &1/3c half-n-half to get it all really smooth along with garic salt to taste. I baked for the 30 mintes until edge only was brown. I omitted Broccoli & made "denver" style. I sauted onion mushroom and green pepper. I mixed eggs with half-n-half changed salt to garlic salt & tossed in the ham Pepper & nutmeg. Baked 35 and let set. My family ate the whole thing. Anna H. Read More
(35)
Rating: 4 stars
05/04/2006
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! Read More
(27)
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Rating: 4 stars
02/27/2007
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. Read More
(27)
Rating: 5 stars
02/10/2003
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!!!!! Read More
(20)
Rating: 5 stars
03/27/2008
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!! Read More
(17)
Rating: 5 stars
09/24/2003
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! Read More
(16)
Rating: 3 stars
01/23/2003
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...) Read More
(12)