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A Cozy, Veggie-Packed Breakfast Bake You’ll Want to Eat Any Time of Day
If you’re looking for a comforting dish that’s packed with flavor and veggies, this potato crust quiche with broccoli is about to become your go-to. It’s like a cross between a broccoli egg bake and a savory breakfast casserole — with a crispy, golden potato base instead of pastry. Perfect for brunch, dinner, or a make-ahead veggie breakfast, this cheesy quiche is creamy in the middle, golden on top, and so easy to throw together. I love the combo of broccoli, garlic, dill, and two types of cheese — it’s simple, fresh, and full of flavor. Plus, it’s gluten-free and easily customizable, so it’s ideal for all your dietary preferences.
Why You’ll Love Potato Crust Quiche with Broccoli
- Vegetarian-Friendly & Gluten-Free: This dish is perfect for vegetarians and gluten-free diets, thanks to its potato crust.
- Easy to Make Ahead: You can make this quiche ahead of time, store it in the fridge, and bake it just before serving. It’s a great meal prep option!
- Packed with Nutrients: The broccoli and eggs provide protein, fiber, and vitamins, while the potatoes offer heartiness. Plus, the fresh dill and garlic give it an incredible flavor.
- Kid-Friendly: The cheesy, creamy texture and mild flavors are sure to please even the pickiest eaters.
How to Make Potato Crust Quiche with Broccoli
- Preheat your oven to 200°C (390°F).
- Boil the potatoes: Start by boiling your potatoes until fork-tender, about 15-20 minutes. Drain them and then transfer them to a lightly greased baking dish.
- Mash and press the potatoes: Use a fork or a potato masher to crush the potatoes, then press them firmly into the bottom and up the sides of the dish to create a sturdy crust. Season with salt, pepper, and a generous sprinkle of Parmesan cheese.
- Add your veggies: Spread the broccoli florets and halved cherry tomatoes evenly over the potato base. The vegetables not only add vibrant color but also infuse the dish with flavor.
- Add feta: Crumble the feta cheese over the vegetables for extra creaminess and flavor.
- Make the creamy filling: In a mixing bowl, whisk together the eggs, heavy cream, minced garlic, fresh dill, and a pinch of salt and pepper. This will create the rich, creamy custard that binds everything together.
- Pour the egg mixture evenly over the vegetable and feta layer. Make sure the filling is evenly spread.
- Top with Cheddar cheese: Sprinkle the shredded Cheddar cheese over the top for that melty, golden goodness. If you like a crispy top, you can add a little extra cheese!
- Bake at 200°C (390°F) for about 25-30 minutes, or until the center is set and the top is golden brown. The quiche should have a firm texture but still be creamy in the middle.
- Finish with extra Parmesan: After baking, sprinkle a little more Parmesan on top before serving. This adds an extra layer of flavor and makes the dish even more irresistible.
Tips & Variations
- Add extra protein: Toss in some cooked chicken, bacon, or sausage if you want to make it even heartier.
- Swap out veggies: If you’re not a fan of broccoli, try spinach, zucchini, or bell peppers. Just make sure they’re chopped finely.
- Use different cheeses: While Cheddar and Parmesan are my go-to choices, feel free to experiment with mozzarella, Gruyère, or goat cheese for different flavors.
- Make it dairy-free: Swap the heavy cream with coconut milk or a dairy-free cream, and use dairy-free cheese for a vegan option.
Frequently Asked Questions (FAQs)
Can I freeze this potato crust quiche?
Yes, this quiche freezes really well. After baking, let it cool completely, then wrap it tightly in plastic wrap or foil and freeze for up to 3 months. To reheat, bake in a 180°C (350°F) oven until heated through.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes would add a subtle sweetness to the quiche, and they’re a great swap if you’re looking for a different flavor profile.
Can I make this without cheese?
Yes, you can easily make a dairy-free version by omitting the cheese and using a dairy-free substitute. The creamy filling will still hold together nicely.
Final Thoughts
This potato crust quiche with broccoli is the perfect way to enjoy a comforting, hearty meal without all the guilt. Whether you’re making it for brunch, dinner, or meal prep, it’s the ideal recipe to satisfy your cravings while keeping things nutritious and delicious. Plus, the best part? It’s so versatile, you can customize it based on what you have in the fridge. Enjoy!
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If you give this Potato Crust Quiche with Broccoli a try (or any other recipe from my blog), I’d absolutely love to hear what you think! 💬
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Tasty Potato Recipes to Try Next
Potato Crust Quiche with Broccoli
Ingredients
- 600 g potatoes
- Salt and pepper to taste
- 50 g Parmesan cheese
- 100 g broccoli cut into small florets
- 1 handful of cherry tomatoes halved
- 100 g feta cheese crumbled
- 3 eggs
- 100 ml heavy cream
- 2 tbsp fresh dill chopped
- 3 garlic cloves minced
- 100 g Cheddar cheese shredded
Instructions
- Preheat your oven to 200°C (390°F).
- Boil the potatoes in salted water until they’re fork-tender, about 15–20 minutes. Drain well and transfer to a lightly greased baking dish.
- Mash and press the potatoes into the base and up the sides of the dish to create a crust. Season with salt, pepper, and a sprinkle of Parmesan.
- Add the veggies: Spread the broccoli florets and cherry tomatoes evenly over the potato base.
- Add feta: Crumble the feta cheese over the vegetables for extra creaminess and flavor.
- Whisk the filling: In a bowl, combine the eggs, heavy cream, minced garlic, dill, and a bit more pepper until smooth.
- Pour the egg mixture evenly over the vegetable and feta layer.
- Top with Cheddar cheese, and bake for 25–30 minutes, or until the center is set and the top is golden.
- Finish with a final sprinkle of Parmesan before serving.
