Breakfast, Brunch, Vegetarian
Comments 2

Broccoli Cheddar Quiche with Potato Crust

Ahhh, Sundays. A day made for Netflix, brunching, and napping.

What better for a homemade brunch than a twist on a classic? Who else loved roasted broccoli with cheddar cheese as a kid? I used it here as the filling for a potato-crusted quiche. Ie. hash-brown crust! So, next time you have friends over for brunch, you know what to serve.

Note: I used a relatively small tart pan, which yields 2 adult human sized servings. I like using tart pans for pies and quiches as well, since the detachable bottom makes it much easier to remove without damaging.

Begin with two shredded red potatoes. Drain out as much of the water as you can by squeezing over a strainer. In a bowl, add potato, 1/3 c AP flour, 1 egg, salt, pepper, and paprika.

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Grease the inside of the tart pan with coconut oil. Press the potato mixture into the pan to create the crust. Make sure there are no holes, or the egg mixture will leak through in the oven. (It’s like I’m speaking from experience…)

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Bake the crust in a 350F oven for 20 minutes, until slightly crispy. Create the egg mix by combining 3 eggs with 1/2 cup 2% milk broccoli, 1/4 cup cheddar cheese, paprika, salt and pepper. Whisk thoroughly and pour into the potato crust. Bake for an addition 35-40 minutes, until eggs are set.

Take the quiche out of the oven and let cool in the tart pan for about 20 minutes. Push the bottom of the pan upward, and the quiche will pop out perfectly.

RECIPE

Ingredients:

For the crust

  • 2 red potatoes, shredded
  • 1/3 cup all purpose flour
  • 1 egg
  • 1 tsp paprika
  • Salt and Pepper

For the filling

  • 3 eggs
  • 1/2 cup 2% milk
  • 1/2 cup broccoli florets
  • 1/4 cup cheddar cheese, shredded
  • 1 tsp paprika
  • Salt and Pepper

Method:

  1. Preheat oven to 350 F.
  2. Shred potatoes and drain by squeezing over a strainer. Add to a bowl with flour, egg, and spices. Mix thoroughly.
  3. Grease a small tart pan with coconut oil before pressing potato mixture in to form crust. Bake for 20 minutes until slightly crispy and browned.
  4. In a bowl, whisk together all ingredients for the filling. Pour into the potato crust. Put the quiche back in the oven at 350 F for an additional 35-40 minutes, or until eggs are set.
  5. Remove from oven and let cool for 20 minutes before popping tart pan bottom out.
  6. Enjoy as is, fancy it up with fresh arugula garnish, or comfy it up with some ketchup!
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2 Comments

  1. This looks delicious, and sounds quite simple. I’m thinking this dish is now on my shortlist of things to make next weekend 🙂

    Like

  2. Pingback: Bacon, Leek, and Mushroom Quiche | Mind Over Marmalade

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