Broccoli Quiche With Roasted Potato Crust Recipes

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.

FAVORITE POTATO CRUST QUICHE--ANDREW WEIL, M.D.

Steps:

• Preheat oven to 375°F.
• Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
• Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
• Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
• Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
• Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
• Mix in the sautéed vegetables and the broccoli.
• Pour into the potato lined pie pan.
• Arrange the tomato slices on top and sprinkle with Parmesan cheese.
• Bake for 1 hour, covering after 45 minutes if top browns.
• Completely baked quiche should be very firm.
• Let cool 15 minutes and then serve.

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 CHEDDAR QUICHE RECIPE BY TASTY

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!