Broccoli Quiche in Potato Crust
Delight your taste buds with this comforting and flavorful Broccoli Quiche in Potato Crust, a creative twist on a classic dish. Instead of the traditional pastry shell, this recipe features a golden, crispy crust made entirely of grated russet potatoes, offering a gluten-free and hearty base. Packed with tender broccoli florets and a luscious mixture of eggs, heavy cream, and milk, this quiche is brimming with creamy, cheesy goodness thanks to a generous layer of shredded cheddar. Perfectly suited for breakfast, brunch, or even a light dinner, this recipe combines wholesome vegetables with indulgent flavors, topped off with the fresh brightness of chopped parsley. With just 25 minutes of prep time and a show-stopping presentation, this savory delight will become a go-to favorite for any occasion.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Broccoli florets
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish and set aside.
Peel the potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
In a medium bowl, combine the grated potatoes with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons of olive oil. Mix well.
Press the potato mixture evenly into the greased pie dish, shaping it to form a crust. Make sure it goes up the sides of the dish as well.
Bake the potato crust in the preheated oven for 20-25 minutes, or until it is golden and slightly crispy. Remove from the oven and set aside.
While the crust bakes, bring a pot of water to a boil. Blanch the broccoli florets for 2-3 minutes, then transfer them to an ice bath to stop the cooking. Drain and set aside.
In a large bowl, whisk together the eggs, heavy cream, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
Sprinkle half of the shredded cheddar cheese onto the baked potato crust. Arrange the broccoli florets evenly on top.
Pour the egg mixture over the broccoli and cheese, filling the crust evenly. Sprinkle the remaining cheese on top.
Bake the quiche in the oven for 25-30 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it cool for 5-10 minutes. Garnish with chopped fresh parsley before slicing and serving.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 14.9 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1256 mg | 97% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3466 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
