Broccoli Quiche Reinvented: A Creamy Delight with Mashed Potato Crust

Are you tired of the same old quiche recipes? Do you crave a comforting yet healthy meal that’s both satisfying and visually appealing? Look no further! This broccoli quiche with a mashed potato crust is a game-changer. We’re ditching the traditional pastry crust for a creamy, flavorful mashed potato base that complements the tender broccoli and rich custard filling perfectly. This recipe is surprisingly easy to make, and it’s a guaranteed crowd-pleaser for brunch, lunch, or dinner.

## Why Mashed Potato Crust?

You might be wondering, why mashed potato instead of a regular crust? Here’s why it’s a fantastic choice:

* **Gluten-Free Alternative:** For those avoiding gluten, this is a delicious and naturally gluten-free option.
* **Adds Creaminess and Flavor:** The mashed potato crust contributes a subtle sweetness and creamy texture that enhances the overall quiche experience.
* **Unique Texture:** It provides a soft, pillowy base that’s a welcome change from the sometimes-heavy traditional crust.
* **Healthier Option:** Mashed potatoes, especially when made with less butter and cream, can be a healthier alternative to buttery pastry crusts.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather the ingredients. This list might seem a bit long, but each component plays a crucial role in the final deliciousness of the quiche.

**For the Mashed Potato Crust:**

* 2 lbs Russet Potatoes, peeled and cubed
* 1/4 cup Milk (or plant-based milk alternative)
* 2 tablespoons Butter (or vegan butter)
* 1/4 cup Grated Parmesan Cheese (optional, nutritional yeast for vegan)
* 1/2 teaspoon Garlic Powder
* 1/4 teaspoon Salt
* 1/4 teaspoon Black Pepper
* 1 Egg, lightly beaten (or flax egg: 1 tbsp flaxseed meal + 3 tbsp water, rested for 5 minutes)

**For the Broccoli Quiche Filling:**

* 1 large Broccoli head, cut into florets
* 1 tablespoon Olive Oil
* 1 medium Onion, chopped
* 2 cloves Garlic, minced
* 4 large Eggs
* 1 cup Heavy Cream (or half-and-half, or plant-based cream alternative)
* 1/2 cup Milk (or plant-based milk alternative)
* 1 cup Shredded Cheddar Cheese (or your favorite cheese, or vegan cheese alternative)
* 1/4 teaspoon Salt
* 1/4 teaspoon Black Pepper
* Pinch of Nutmeg (optional)

**Equipment:**

* 9-inch Pie Plate or Quiche Dish
* Large Pot
* Potato Masher or Electric Mixer
* Large Skillet
* Mixing Bowls
* Whisk

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own stunning broccoli quiche with a mashed potato crust.

**Step 1: Prepare the Mashed Potato Crust**

1. **Boil the Potatoes:** Place the peeled and cubed potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
2. **Drain and Mash:** Drain the potatoes thoroughly and return them to the pot. Add the milk, butter (or vegan butter), Parmesan cheese (or nutritional yeast), garlic powder, salt, and pepper.
3. **Mash Until Smooth:** Use a potato masher or an electric mixer to mash the potatoes until they are smooth and creamy. Be careful not to overmix, as this can make them gummy.
4. **Add the Egg:** Let the mashed potatoes cool slightly for a few minutes. Then, add the lightly beaten egg (or flax egg) and stir to combine. The egg will help bind the crust together.
5. **Press into the Pie Plate:** Grease a 9-inch pie plate or quiche dish with butter or cooking spray. Transfer the mashed potato mixture to the pie plate.
6. **Shape the Crust:** Using your hands or the back of a spoon, press the mashed potato mixture evenly across the bottom and up the sides of the pie plate to form a crust. Try to make the crust as uniform in thickness as possible. You can crimp the edges for a decorative look.
7. **Pre-bake the Crust (Optional):** For a slightly firmer crust, you can pre-bake it in a preheated oven at 375°F (190°C) for 10-15 minutes. This step is optional, but it can help prevent the crust from becoming soggy.

**Step 2: Prepare the Broccoli Quiche Filling**

1. **Blanch the Broccoli:** Bring a pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes, until they turn bright green but are still slightly firm. Drain the broccoli and immediately rinse with cold water to stop the cooking process. This helps maintain its vibrant color and crisp-tender texture.
2. **Sauté the Onion and Garlic:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. **Combine Vegetables:** Add the blanched broccoli florets to the skillet with the onion and garlic. Cook for a few more minutes, stirring occasionally, until the broccoli is heated through.
4. **Prepare the Egg Custard:** In a large mixing bowl, whisk together the eggs, heavy cream (or half-and-half), milk, salt, pepper, and nutmeg (if using). Whisk until the mixture is smooth and well combined.
5. **Add Cheese and Vegetables to Custard:** Add the shredded cheddar cheese (or your favorite cheese) and the sautéed broccoli mixture to the egg custard. Stir gently to combine.

**Step 3: Assemble and Bake the Quiche**

1. **Pour Filling into Crust:** Carefully pour the broccoli and cheese mixture into the prepared mashed potato crust. Spread the filling evenly.
2. **Bake the Quiche:** Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the filling is set and the crust is golden brown. The center of the quiche should be only slightly jiggly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
3. **Let Cool Slightly:** Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set up completely and prevents it from collapsing when you cut into it.

## Tips and Variations

* **Add Protein:** For a heartier quiche, add cooked bacon, ham, sausage, or shredded chicken to the filling.
* **Experiment with Cheese:** Try different types of cheese, such as Gruyere, Swiss, or Monterey Jack, for a unique flavor profile.
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Vegetable Variations:** Feel free to add other vegetables to the filling, such as mushrooms, spinach, bell peppers, or asparagus. Just make sure to sauté them before adding them to the custard.
* **Make it Vegan:** Use plant-based milk, cream, butter, and cheese alternatives to make this quiche completely vegan. Flax eggs work well as an egg substitute.
* **Use Different Potatoes:** Yukon Gold potatoes offer a naturally buttery flavor to the crust.
* **Make Mini Quiches:** Use a muffin tin to create individual quiches for easy serving.

## Serving Suggestions

This broccoli quiche is delicious served warm or at room temperature. It’s a great option for:

* **Brunch:** Serve it alongside a fresh fruit salad and mimosas.
* **Lunch:** Pair it with a simple green salad or a bowl of soup.
* **Dinner:** Serve it with roasted vegetables or a side of bread.
* **Potlucks and Parties:** It’s a perfect dish to bring to gatherings, as it can be made ahead of time.

## Make-Ahead Instructions

This quiche can be made ahead of time, which is perfect for busy weeknights or entertaining. You can prepare the mashed potato crust and the broccoli filling separately and store them in the refrigerator for up to 24 hours. When you’re ready to bake, simply assemble the quiche and bake as directed.

Alternatively, you can bake the entire quiche ahead of time and store it in the refrigerator for up to 3 days. Reheat it in a preheated oven at 350°F (175°C) until warmed through.

## Storage Instructions

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven, microwave, or toaster oven.

## Nutritional Information (approximate)

*Calories: Varies depending on ingredients and portion size
*Fat: Varies depending on ingredients and portion size
*Protein: Varies depending on ingredients and portion size
*Carbohydrates: Varies depending on ingredients and portion size

## Conclusion

This broccoli quiche with a mashed potato crust is a delightful twist on a classic recipe. The creamy mashed potato crust adds a unique flavor and texture that complements the tender broccoli and rich custard filling perfectly. It’s a versatile dish that can be customized to your liking and enjoyed for brunch, lunch, or dinner. So, ditch the traditional pastry crust and give this recipe a try – you won’t be disappointed! Enjoy baking, and more importantly, enjoy eating!