Broccoli Quiche with Mashed Potato Crust

A broccoli and cheese quiche in a light, crispy potato crust. A new twist on a familiar favorite. And a great way to use left over potatoes!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 320 Calories

Ingredients

• ½ teaspoon salt
• 1 cup milk
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• 3 eggs
• ¼ cup milk
• ½ teaspoon ground black pepper
• 1 cup shredded Cheddar cheese
• 1 tablespoon olive oil
• ½ onion, chopped
• 2 cups chopped fresh broccoli
• 2 large potatoes, peeled

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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