Broccoli Quiche

Broccoli quiche is perfect for any time of the year for breakfast, brunch or supper made with a smashed potato crust,yet it is full of flavor. It is packed with goodness of veggies, eggs and cheese.

It took me years to like the taste of quiche because it was too cheesy and less veggies. Then I created recipe according to my palate. I prefer gluten free version better for quick meal. This is a lighter version of traditional quiche that does not require a lot of cheese and eggs. It takes about an hour from prep to finish baking. What I love about this quiche is very much customizable and no one misses the traditional crust.It can be crusts less as well. During festive season this quiche can be served as an appetizer. As a meal I serve green salad on the side. Here is my take on.

Ingredients~
For the crust:
3/4 lb. baby potatoes 
1 tsp. salt
1 tbsp butter

For the filling:
3 cups chopped blanched broccoli florets
1 1/4 cup half n half or whole milk
2-3 large eggs
1 1/4 cup shredded Gruyere cheese or English cheddar 
1/3 cup shredded Parmesan cheese
1/4 cup diced red bell pepper 

1/4 tsp freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp salt or to taste

1/4 tsp. each onion and garlic powder

Method~
Boil potatoes with salt until fork tender. Drain and cut in half. Grease a 9 inch baking dish and lay potatoes cut side down on the baking dish. Smash potatoes and spread evenly. Sprinkle little salt and pepper. 

Preheat the oven to 400 degrees Fahrenheit. Mix together milk, cheese, eggs and seasonings. Add in broccoli and mix well. Pour broccoli cheese mixture over smashed potato. Sprinkle diced red bell pepper and little Parmesan cheese on top. Bake for about 30 minutes. Remove from the oven and let it cool for a while. Serve with a green salad. This recipe feeds up to 6 people as a main dish.

Happy Baking!