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Broccoli & Cheddar Quiche with Mashed Potato Crust


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  • Crust:
  • 2 large potatoes, peeled and chopped
  • 1/4 cup milk
  • 1/4 tsp salt
  • Filling:
  • 2 cups broccoli, cooked, coarsely chopped
  • 1 1/2 cups Cheddar cheese, grated
  • 3 eggs
  • 1 cup milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • pinch nutmeg
  • 2 green onions, chopped


Servings 6


Step 1

Cook potatoes until tender, about 20 minutes; drain well. Mash with milk and salt. Spray 9" pie plate with nonstick cooking spray. Press in mashed potatoes. Bake crust in preheated 350 oven, for 30 minutes. Potatoes should be lightly browned and crusty.

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


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