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Smashed Potato Crust Quiche with Broccoli and Cheese Recipe

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4.1 from 61 reviews

This Smashed Potato Crusted Quiche combines crispy, golden baby potatoes as a unique crust with a rich, creamy filling of eggs, cheeses, and fresh broccoli. It’s a comforting, savory dish perfect for breakfast, brunch, or a light dinner, offering a delightful twist on traditional quiche without the usual pastry base.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Potato Crust

  • 1.5 lbs baby gold potatoes (24 oz bag)
  • 1/4 cup olive oil
  • 1/2 tsp salt

Filling

  • 6 large eggs
  • 1/2 cup ricotta or cottage cheese
  • 2/3 cup shredded cheese (mozzarella and cheddar blend recommended)
  • 2 cups finely chopped broccoli
  • 3 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Optional: 1/2 cup mixed fresh herbs (parsley, cilantro, dill, chives)

Instructions

  1. Preheat Oven: Set your oven to 400°F to prepare for baking the potato crust.
  2. Boil Potatoes: Bring a large pot of water to a boil and add the baby gold potatoes. Boil for 15-20 minutes until they are fork-tender.
  3. Prepare Potato Crust: Drain the potatoes, then toss them with olive oil and 1/2 teaspoon salt. Transfer the potatoes into a 10-12 inch pie dish. Using the bottom of a glass, gently smash the potatoes to evenly cover the bottom and push some up along the sides to form a crust. Drizzle lightly with additional olive oil and sprinkle a pinch of salt over the crust.
  4. Bake Crust: Place the crust in the oven and bake for 20 minutes until it starts to crisp.
  5. Lower Oven Temp & Prepare Filling: Reduce the oven temperature to 375°F. Meanwhile, in a large bowl, whisk together eggs, ricotta or cottage cheese, shredded cheeses, chopped broccoli, milk, salt, black pepper, garlic powder, and fresh herbs if using until the mixture is smooth.
  6. Assemble Quiche: Remove the crust from the oven. Pour the prepared filling evenly over the potato crust.
  7. Bake Quiche: Return the quiche to the oven and bake for about 35 minutes until the filling is set and firm to the touch.
  8. Broil for Crispiness: To crisp the potatoes further, place the quiche under the broiler for 2 minutes, watching closely to avoid burning.
  9. Rest Before Serving: Allow the quiche to rest for 10 minutes after baking before slicing to let it set well.

Notes

  • Leftover quiche can be refrigerated for up to 5 days and reheated in the oven or microwave.
  • Using a mix of cheeses like mozzarella and cheddar adds great flavor and meltiness.
  • Fresh herbs are optional but enhance the flavor profile beautifully.
  • Ensure potatoes are smashed gently to keep some texture in the crust.
  • Using baby gold potatoes provides a naturally sweet and buttery base for the crust.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/smashed-potato-crust-quiche-with-broccoli-and-cheese-recipe/