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Broccoli and Cheddar Quiche with Mashed Potato Crust

Broccoli and Cheddar Quiche with Mashed Potato Crust

Course Breakfast
Cuisine American
Keyword Broccoli, Cheddar, Potatoes



  • 1 lb Yukon Gold or baking potatoes about 2, peeled and cut into 1 inch chunks
  • 1/4 cup milk
  • 1/2 tsp salt
  • 1 tbsp olive oil


  • 2 cups coarsely chopped cooked broccoli *I steamed mine
  • 1 cup grated cheddar cheese
  • 3 eggs
  • 3/4 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch ground nutmeg
  • 2 green onions chopped


  • Cook potatoes in a large pot of boiling water for about 20 minutes, or until tender. Drain well. Mash with milk and salt. Taste and adjust seasonings if necessary. You should have about 2 cups of mashed potatoes.
  • Preheat oven to 375 degrees F.
  • Brush a deep 9-inch pie plate with half the oil. Press in mashed potatoes. Brush with remaining oil.
  • Bake crust for 25-35 minutes or until potatoes are lightly browned and crusty. Remove from oven, and reduce oven temperature to 350 degrees F.
  • Arrange broccoli and then cheese over bottom of crust.
  • Whisk together eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese. Sprinkle with green onions.
  • Bake quiche for 25-35 minutes, or until slightly puffed, browned and just set. Allow to cool for 10 minutes before serving.