Broccoli Quiche with Mashed Potato Base

    1 hour 35 minutes

    A great way to use up some broccoli in a tasty quiche with a very different, easy base.

    217 people made this

    Serves: 5 

    • 2 large potatoes, peeled
    • 2 cups chopped fresh broccoli
    • 1/4 cup (65ml) milk
    • 1/4 teaspoon salt
    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 125g grated Cheddar cheese
    • 3 eggs
    • 1 cup (250ml) milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon ground nutmeg

    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C.
    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 a couple of cms of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
    3. Mash the potatoes with milk and salt. Brush a deep 23cm 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.
    4. Arrange onions, broccoli and cheese in the potato base. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
    5. Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

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    Reviews in English (193)


    That's a really smart quiche recipe! Well done! Who would have thought it could be so simple and so tasty?  -  02 May 2014


    Delicious!!! I think the key to getting the potato crust to be more like a crust is to bake it on the bottom rack in your oven. A couple of minor changes I made was I used 4 eggs instead of 3, I am SURE I didn't use a full cup of milk (probably more like 1/2 cup), and no nutmeg. I used a little bit of garlic powder in the eggs along with the salt and pepper. It was SO good!! You could really change this up a lot with different cheeses and veggies. My 2.5 and 3.5 year olds LOVED this!! I was so surpised! And my choosy husband said I should definitely make this again. I think it's a keeper!!  -  07 Jun 2006  (Review from Allrecipes USA and Canada)


    This was very nice for something different. To make sure the crust held up, I added 1 egg and a scant tablespoon of flour to the mashed potato crust. It gave it enough body to hold its shape whrn serving a slice. I also sauteed the onions in a tiny amount of olive oil, as someone suggested. I will make this again!  -  26 Oct 2002  (Review from Allrecipes USA and Canada)