Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Broccoli Quiche in Potato Crust Recipe
    Lost? Site Map

    Broccoli Quiche in Potato Crust

    Broccoli Quiche in Potato Crust. Photo by ladypit

    1/1 Photo of Broccoli Quiche in Potato Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    BumblingB's's Note:

    Very easy to throw together! We used to travel around the country in a beat up old motorhome, and this was a good dinner for us, as it doesn't take much kitchen space or much cleanup. It's from Secrets of Fat-Free Cooking, but I hate nonfat cheddar cheese and use lowfat instead. The original recipe called for 1 1/2 teaspoons of mustard, but we thought that was totally overpowering, and cut it way back. This one certainly leaves room for some playing around-you could change the vegetable or add your favorite herbs or spices, but we eat it just the way it is. Hope you enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
    2. 2
      Coat a 9 inch deep-dish pie pan with cooking spray.
    3. 3
      Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
    4. 4
      Pour the broccoli mixture over the crust.
    5. 5
      Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.

    Ratings & Reviews:

    • on March 15, 2011

      I keep trying and can't get it as good as the first time... the second time I made it, I used 10oz of fresh raw broccoli. Big mistake. It ended up VERY starchy and way too much broccoli (10oz steamed includes a lot of water). Made it again today with steamed broccoli florets and it's still a lot starchier than the first time - I don't know if this is the difference between rabe and florets... it was also too wet. Next time I'll make the broccoli early so the water has a chance to seep out. This time I also skipped the crust... I put 1/4 cup of low fat cheese in the bottom and then spooned the mixture on top (if you pour it, all of the cheese goes to the edge). I was counting on the cheese to keep it from sticking - that didn't work - but I felt I could taste the cheese more than when I sprinkled it on top... maybe my imagination. Next time I'll use pam too... I didn't miss the crust - just wish it were a little less starchy overall.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2010


      We really enjoyed this quiche, and the fact that it is a low fat recipe was icing on the cake. I was searching for a low fat/low calorie meal that would be allowed on Weight Watchers, and had all these ingredients on hand...lucky day for us! I followed the suggestion of Kitchen Kozy and made the crust of a shredded potato (in my case I used a sweet potato), which I drizzled with one tsp. of olive oil, and prebaked at 375F until lightly browned while I assembled the filling ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2009


      BumblingB's is right, you can easily add different ingredients and veggies. I added some shredded rotisserie chicken and 1/2 cup more of the cheddar cheese and cottage cheese. I did use 2 potatoes for the crust. Next time I think I'll sprinkle some extra salt and pepper over the potatoes for a little extra flavor. My very picky fiance and 3 year old loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Broccoli Quiche in Potato Crust

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 232.0
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 1.4 g
    Cholesterol 8.4 mg
    Sodium 770.4 mg
    Total Carbohydrate 28.0 g
    Dietary Fiber 5.6 g
    Sugars 3.7 g
    Protein 22.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes