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.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 400°F (200°C). Grease a 9-inch pie dish and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In a large bowl, whisk together the eggs, heavy cream, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.

Step 8

Sprinkle half of the shredded cheddar cheese onto the baked potato crust. Arrange the broccoli florets evenly on top.

Step 9

Pour the egg mixture over the broccoli and cheese, filling the crust evenly. Sprinkle the remaining cheese on top.

Step 10

Bake the quiche in the oven for 25-30 minutes, or until the filling is set and the top is golden brown.

Step 11

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

Serving size	(1419.9g)

Amount per serving	% Daily Value*
Calories	2403.9

Total Fat 166.0g	0%
Saturated Fat 84.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1116.1mg	0%
Sodium 3628.0mg	0%
Total Carbohydrate 135.9g	0%
Dietary Fiber 14.2g	0%
Total Sugars 14.9g
Protein 79.3g	0%

Vitamin D 217.7IU	0%
Calcium 1256.3mg	0%
Iron 12.3mg	0%
Potassium 3465.6mg	0%

*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.

Source of Calories

Fat: 63.4%

Protein: 13.5%

Carbs: 23.1%