Broccoli Quiche in Potato Crust

Total Time
Prep 15 mins
Cook 45 mins

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!

Ingredients Nutrition


  1. Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
  2. Coat a 9 inch deep-dish pie pan with cooking spray.
  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. Pour the broccoli mixture over the crust.
  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.


Most Helpful

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.

m003942 March 15, 2011

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.

Sweet Baboo January 13, 2010

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!

Stefanie828 September 22, 2009

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