Broccoli and Cheddar Quiche with Mashed Potato Crust

Serving of Quiche


Preparation time: 1 hour. Serves 6-8

3 medium baking potatoes, peeled
¼ cup milk
½ tsp. salt
1 tbsp. olive oil (divided)

2 cups coarsely chopped cooked broccoli or 1 pkg. (300 g) frozen whole broccoli, defrosted and finely chopped
1½ cups coarsely grated Cheddar cheese
3 eggs
1 cup milk
½ tsp. salt
½ tsp. pepper
Pinch ground nutmeg
2 green onions, chopped

For the Crust: Cut potatoes into chunks and cook in water until tender. Drain well. Mash with milk and salt. Brush a 9”deep pie dish with part of the olive oil or spray. Press in mashed potatoes. Brush with remaining oil or spray. Bake crust in 375 oven for 30 minutes. Reduce oven to 325.

For the Filling: Arrange well-drained broccoli and cheese on top of the potato crust. In medium bowl, whisk eggs with milk, salt, pepper, and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions. Bake quiche 30 to 40 minutes until slightly puffed, browned and just set. Allow to cool 10 minutes before serving.

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