Best Broccoli Quiche In Potato Crust Recipes

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

POTATO CRUST QUICHE

Steps:

• In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

BROCCOLI QUICHE IN POTATO CRUST

Steps:

• Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
• Coat a 9 inch deep-dish pie pan with cooking spray.
• Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
• Pour the broccoli mixture over the crust.
• Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.

BROCCOLI QUICHE WITH MASHED POTATO CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
• Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

BROCCOLI QUICHE WITH ROASTED POTATO CRUST

Steps:

• Preheat oven to 400 degrees F.
• Slice potatoes (about ¼ inch thick). Add a single layer of potatoes to a quiche dish, pie plate or a 10" cast iron skillet. Cover sides of dish and bottom with potatoes, but don't overlap.
• Once the dish is covered with the single layer of potatoes, remove the sliced potatoes and place in a bowl. Add 3 Tablespoons olive oil, ¼ tsp. salt and ¼ tsp. pepper. Mix well and re-cover your quiche dish, pie plate or skillet with a single layer of oiled potatoes. Pour on any extra oil. Bake in the oven for 45-50 minutes until roasted.
• In the same bowl you used for the potatoes, mix small broccoli florets and onions with 2 Tablespoons olive oil and a sprinkle of salt. Spread broccoli out on a cookie tray and bake in oven for 20 minutes.
• Add eggs, milk, cheese, ½ tsp. salt, ½ tsp. pepper, and ½ tsp. thyme and garlic to a bowl. Add broccoli and onion mixture to eggs, once roasted. Whip mixture well with a fork.
• Once potatoes are roasted, remove from oven. Turn oven down to 350 F. Add egg mixture to dish with roasted potatoes. Put back in oven and bake for 30-35 minutes or until eggs are set. Remove from oven and serve.

BROCCOLI QUICHE IN POTATO CRUST

Steps:

• Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
• Coat a 9-inch deep dish pie pan (or quiche pan) with nonstick cooking spray.
• Slice the potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust.
• Pour the broccoli mixture into the crust.
• Bake at 375 degrees F for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the center comes out clean.
• Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.