Close
Ingredients
| russet potatoes: 2 whole potatoes (peeled) |
| broccoli (chopped): 2 cups |
| 2% milk: 1/4 cup |
| salt: 1/4 tsp |
| olive oil: 1 Tbl |
| onions: 1/2 (chopped) |
| cheddar cheese (shredded): 1 cup |
| eggs: 3 |
| 2% milk: 1 cup |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
Broccoli Quiche with Mashed Potato Crust
Credit: AllRecipes
User rating:
"A great way to use up some broccoli in a tasty quiche with a very different, easy crust."
-
Prep Time
20 min -
Cook Time
75 min -
Servings
5 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.