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    You are in: Home / Recipes / Broccoli Quiche in Potato Crust Recipe
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    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 hrs

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

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    • on January 13, 2010

      55

      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

      45

      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)

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    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
    14%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.4 g
    7%
    Cholesterol 8.4 mg
    2%
    Sodium 770.4 mg
    32%
    Total Carbohydrate 28.0 g
    9%
    Dietary Fiber 5.6 g
    22%
    Sugars 3.7 g
    14%
    Protein 22.8 g
    45%

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