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Broccoli Quiche with Roasted Potato Crust

Broccoli Quiche with Roasted Potato Crust

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Calories 2076 kcal


  • 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


  • 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.


Calories: 2076kcalCarbohydrates: 129gProtein: 89gFat: 138gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 72gTrans Fat: 1gCholesterol: 824mgSodium: 3328mgPotassium: 3722mgFiber: 19gSugar: 34gVitamin A: 4447IUVitamin C: 339mgCalcium: 1589mgIron: 10mg
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