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Broccoli Quiche in Potato Crust

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“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.

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