Vegetarian recipe for cheesy Broccoli and Potato Quiche – filling and delicious
1 22cm refrigerated pre-made pie crust, or homemade crust (you could try make the pastry from this recipe)
1 small onion, finely chopped
1 cup broccoli florets, finely chopped
1 cup leftover mashed potatoes
5 large eggs
1/2 cup lowfat or nonfat milk
2 tsp fresh thyme leaves, or 1 tsp dried thyme
Kosher salt and black pepper
200g shredded Cheddar cheese (I use store-bought low-fat cheese)
Preheat oven to 350F/180C. Fit the crust into a 22cm pie plate, and set aside.
In a microwave-safe bowl or large glass measuring cup, combine the onion, broccoli and mashed potatoes. Add 2 teaspoons of water, and cover with plastic wrap. Microwave on high power for 1-1/2 minutes. Remove the plastic wrap, and set aside to cool while you prepare the remaining ingredients.
In a large bowl or 8-quart measuring cup, whisk together the eggs, milk, thyme and black pepper. Add the cheese, and stir to combine.
When the vegetable mixture has cooled slightly, stir it into the eggs.
Immediately pour the egg mixture into the prepared crust, and carefully transfer it to the middle rack in the oven.
Bake for 45 minutes, until a toothpick inserted in the center comes out clean.
Let sit for at least 10 minutes to allow the eggs to set completely before you serve. Or, make ahead and let sit for an hour at room temperature, or up to one day in the refrigerator.
*Originally published 23 November 2014
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Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.