Broccoli Quiche with Mashed Potato Crust

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 20 mins Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain well. (20 minutes)

Recipe View 10 mins While potatoes are cooking, place broccoli in a steamer basket over 1 inch of boiling water, cover, and steam until tender-crisp, about 2 to 6 minutes. Drain thoroughly and set aside. (10 minutes)

Recipe View 10 mins In a large bowl, mash the cooked potatoes with 1/4 cup milk and 1/4 teaspoon salt until smooth. Brush a deep 9-inch pie dish generously with olive oil. Press the mashed potatoes evenly into the bottom and up the sides of the pie dish to form a crust. Brush the potato crust with remaining olive oil. (10 minutes)

Recipe View 30 mins Bake the potato crust in the preheated oven for 30 minutes, or until lightly golden brown and set. (30 minutes)

Recipe View 5 mins While the crust is baking, sauté the chopped onion in a small pan with a drizzle of olive oil until softened, about 5 minutes. (5 minutes)

Recipe View 5 mins Remove the potato crust from the oven. Arrange the sautéed onions, steamed broccoli florets, and shredded Cheddar cheese evenly over the baked potato crust. (5 minutes)

Recipe View 3 mins In a separate bowl, whisk together the eggs, 1 cup milk, 1/2 teaspoon salt, black pepper, and nutmeg until well combined. Pour the egg mixture evenly over the broccoli and cheese filling. (3 minutes)

Recipe View 40 mins Return the quiche to the preheated oven and bake for 30 to 40 minutes, or until the filling is set and slightly puffed up and the crust is golden brown. A knife inserted near the center should come out clean. (40 minutes)

Recipe View 10 mins Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the filling to set further. (10 minutes)