Best 7 Broccoli Quiche With Mashed Potato Crust Recipes

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Indulge in a culinary delight with our tantalizing Broccoli Quiche with Mashed Potato Crust. This savory dish combines the flavors of creamy broccoli, savory cheese, and a crispy mashed potato crust to create a satisfying and versatile meal. Whether you're hosting a brunch, planning a light lunch, or seeking a hearty dinner option, this quiche delivers an unforgettable taste experience.

Alongside the Broccoli Quiche recipe, this article offers a collection of additional quiche variations to cater to diverse preferences. From a classic Spinach and Feta Quiche, featuring a phyllo dough crust, to a hearty Sausage and Sweet Potato Quiche, each recipe promises a unique flavor profile. Whether you prefer the simplicity of a Mushroom and Swiss Quiche or the Mediterranean flavors of a Sun-Dried Tomato and Goat Cheese Quiche, there's a quiche recipe here to tantalize your taste buds.

With step-by-step instructions and detailed ingredient lists, these recipes ensure a hassle-free cooking experience. Discover the versatility of quiche as you explore this curated selection of recipes, perfect for home cooks of all skill levels.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI QUICHE WITH MASHED POTATO CRUST



Broccoli Quiche with Mashed Potato Crust image

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

Provided by stackhawkley

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

2 large potatoes, peeled
2 cups chopped fresh broccoli
¼ cup milk
¼ teaspoon salt
1 tablespoon olive oil
½ onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 320.1 calories, Carbohydrate 33.5 g, Cholesterol 140.2 mg, Fat 14.7 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 6.9 g, Sodium 574.9 mg, Sugar 5.7 g

EASY BROCCOLI QUICHE



Easy Broccoli Quiche image

This easy vegetarian quiche is a snap to make but looks great on the table.

Provided by sal

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
3 tablespoons butter, divided
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 ½ cups shredded mozzarella cheese
4 eggs, well beaten
1 ½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 21.5 g, Cholesterol 167.3 mg, Fat 26.8 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 12 g, Sodium 898.2 mg, Sugar 4.9 g

BROCCOLI QUICHE WITH MASHED POTATO CRUST



BROCCOLI QUICHE WITH MASHED POTATO CRUST image

Categories     Broccoli     Cheese     Pie     Potato

Number Of Ingredients 10

1 recipe - 2 large potatoes, peeled
2 cups fresh broccoli, chopped
1 1/4 cups (divided) milk
3/4 teaspoon (divided) salt
1 tablespoon olive oil
1 recipe - 1/2 onion, chopped
1 cup Cheddar cheese, shredded
1 recipe - 3 eggs
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

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 CHEDDAR QUICHE RECIPE BY TASTY



Broccoli Cheddar Quiche Recipe by Tasty image

Here's what you need: broccoli, potato, shredded cheddar cheese, salt, pepper, olive oil, eggs, broccoli, tomato, small onion, half & half

Provided by Julie Klink

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 11

2 cups broccoli, minced
3 cups potato, frozen, shredded
1 ½ cups shredded cheddar cheese, divided
1 teaspoon salt, divided
½ teaspoon pepper, divided
1 tablespoon olive oil
6 eggs
1 cup broccoli, chopped
1 tomato, diced
1 small onion, diced
2 tablespoons half & half

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
  • Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.
  • Bake for 45 minutes until the potatoes begin to brown.
  • In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
  • Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
  • Let cool, then serve.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, Sugar 3 grams

BROCCOLI QUICHE IN POTATO CRUST



Broccoli Quiche in Potato Crust image

Very easy to throw together! We used to travel around the country in a beat up old motorhome, and this was a good dinner for us, as it doesn't take much kitchen space or much cleanup. It's from Secrets of Fat-Free Cooking, but I hate nonfat cheddar cheese and use lowfat instead. The original recipe called for 1 1/2 teaspoons of mustard, but we thought that was totally overpowering, and cut it way back. This one certainly leaves room for some playing around-you could change the vegetable or add your favorite herbs or spices, but we eat it just the way it is. Hope you enjoy!

Provided by BumblingBs

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped broccoli, thawed and squeezed dry
1 cup low-fat cheddar cheese, shredded
1 cup fat-free cottage cheese
1 cup egg white
1/4 cup onion, finely chopped
1/2 teaspoon Dijon mustard
1/8 teaspoon black pepper
2 medium potatoes, scrubbed

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.

Nutrition Facts : Calories 232.1, Fat 3.8, SaturatedFat 1.4, Cholesterol 8.5, Sodium 770.5, Carbohydrate 28, Fiber 5.7, Sugar 3.7, Protein 22.9

SPINACH QUICHE WITH POTATO CRUST



Spinach Quiche with Potato Crust image

While this recipe is delicious using ingredients exactly as listed, it's also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. -Heather King, Frostburg, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

1 package (24 ounces) refrigerated mashed potatoes
2 tablespoons olive oil, divided
8 ounces sliced fresh mushrooms
2 garlic cloves, minced
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 large eggs
1 cup 2% milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 284 calories, Fat 17g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 495mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

POTATO CRUST QUICHE



Potato Crust Quiche image

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 16

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

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.

Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your quiche.
  • Don't overcook the broccoli. It should be tender but still have a bit of crunch.
  • Use a good quality cheese. A sharp cheddar or Gruyère will give your quiche a rich, flavorful taste.
  • Don't overbeat the eggs. Overbeaten eggs will make your quiche tough.
  • Bake the quiche until the center is set. This will take about 35-40 minutes.
  • Let the quiche cool for a few minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Broccoli quiche with mashed potato crust is a delicious and easy-to-make dish that is perfect for a brunch, lunch, or dinner. The mashed potato crust is a great way to use up leftover mashed potatoes, and it adds a unique flavor and texture to the quiche. The broccoli and cheese filling is creamy and flavorful, and the quiche is topped with a crispy, golden brown crust. This quiche is sure to be a hit with everyone who tries it.

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