Broccoli Quiche with Roasted Potato Crust
Ingredients
- 2-3 medium potatoes
- 5 tbsp extra virgin olive oil (divided)
- 3/4 tsp salt (divided)
- 3/4 tsp pepper (divided)
- 3 cups broccoli, cut into small florets
- 1 onion, cut into 1" rounds
- 4 eggs
- 1 1/2 cups milk
- 1 1/2 cups shredded cheese
- 1/2 tsp thyme
- 2 cloves garlic, minced
Instructions
- 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.
Nutrition
Calories: 518kcalCarbohydrates: 32gProtein: 22gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 208mgSodium: 827mgPotassium: 947mgFiber: 5gSugar: 8gVitamin A: 1112IUVitamin C: 85mgCalcium: 406mgIron: 3mg
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