A crispy potato crust, creamy egg filling, tender broccoli, and plenty of sharp cheddar cheese make this Broccoli Cheddar Potato Crust Quiche an easy breakfast, brunch, or weeknight dinner. If you’ve never tried quiche with a potato crust, this recipe might just change your mind.
The very first time I made quiche, I was living on my own while attending grad school at Syracuse University. My mom had just helped me move into my apartment, and before she left, she taught me how to make the easiest broccoli cheddar quiche using Bisquick instead of a traditional pie crust.
Looking back, I think that’s where I really discovered how much I loved cooking. Living on my own meant I had to learn, so I started trying new recipes every week. Before long, my apartment became the place where everyone gathered. I had an amazing group of friends who somehow always ended up around my tiny kitchen table, whether we were studying, procrastinating, or just looking for an excuse to eat together.
I’ve made countless versions of quiche since then, but this one might be my favorite yet. Instead of a traditional pie crust, I use a crispy potato crust that’s golden on the outside, tender on the inside, and honestly so much easier than making homemade pastry. It’s filled with broccoli, sharp cheddar, a creamy egg custard, and finished with a layer of mozzarella and more cheddar for the perfect cheesy topping.
Whether you’re serving it for brunch, meal prepping breakfast, or making breakfast for dinner, this Broccoli Cheddar Potato Crust Quiche is one you’ll want to make again and again.
Why You’ll Love This Recipe
- Crispy potato crust instead of traditional pie crust
- Easier than making homemade pastry
- Perfect for breakfast, brunch, or dinner
- Great for meal prep
- Family-friendly and freezer-friendly
- Packed with broccoli and two kinds of cheese
Ingredients
For the Potato Crust
- 2 pounds Yukon Gold potatoes, peeled
- Olive oil, for brushing
- Salt
- Black pepper
For the Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- 1 small onion, finely chopped
- Broccoli, finely chopped
- Sharp cheddar cheese, shredded
- Garlic powder
- Salt
Topping
- Shredded mozzarella cheese
- Additional shredded sharp cheddar
How to Make Broccoli Cheddar Potato Crust Quiche
Step 1
Boil the potatoes until fork tender.
Step 2
Transfer the potatoes to a greased springform pan. Using the bottom of a measuring cup or a meat tenderizer, press them firmly into the bottom and up the sides to create an even crust.
Step 3
Brush the potatoes lightly with olive oil and season with salt and pepper.
Bake at 400°F (200°C) for 40–45 minutes, or until the crust is golden and crispy.
Step 4
While the crust bakes, whisk together the eggs, milk, heavy whipping cream, garlic powder, and salt.
Stir in the chopped onions, chopped broccoli, and shredded cheddar cheese.
Step 5
Pour the filling into the hot potato crust.
Top with shredded mozzarella followed by another layer of sharp cheddar.
Step 6
Reduce the oven to 350°F (175°C) and bake for 50–55 minutes (in a springform pan), or until the center is just set.
Allow the quiche to rest for 15–20 minutes before slicing.
Zayna’s Tips
- Finely chop the broccoli so every bite has a little bit of everything.
- Let the potatoes steam dry after boiling so the crust gets crispier.
- Place your springform pan on a baking sheet while baking in case a little custard leaks out.
- Don’t skip the resting time. The quiche slices much cleaner after 15–20 minutes.
- Freshly shred your cheese whenever possible for the best melting texture.
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Thaw it completely first, squeeze out as much moisture as possible, then chop it finely before adding it to the filling.
Can I make this ahead?
Absolutely. It reheats beautifully and is perfect for meal prep.
Can I freeze quiche?
Yes. Cool completely, slice, wrap individual pieces, and freeze for up to 3 months.
What potatoes work best?
Yukon Gold potatoes are my favorite because they hold together well while creating a creamy interior and crispy exterior.
You May Also Like
If you loved this recipe, try these next:
- Caramelized Onion & Spinach Potato Crust Quiche
- Salsa Verde Chicken Enchiladas
- Fresh Mloukhiyeh (Molokhia)
- Easy Chia Pudding
🎥 Watch How to Make It
Crispy Potato Crust Broccoli Cheddar Quiche
Ingredients
Potato Crust
- 2 lbs Yukon Gold potatoes peeled
- Olive oil
- Salt
- Pepper
Filling
- 6 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- 1 small onion finely chopped
- Broccoli finely chopped
- Sharp cheddar cheese shredded
- Garlic powder
- Salt
Topping
- Mozzarella cheese
- Additional shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- Boil potatoes until fork tender. Drain well and let steam dry.
- Transfer the potatoes to a greased springform pan. Using the bottom of a measuring cup or a meat tenderizer, press them firmly into the bottom and up the sides to create an even crust.
- Brush with olive oil and season with salt and pepper.
- Bake for 40–45 minutes until golden and crispy.
- Reduce oven to 350°F (175°C).
- Whisk together eggs, milk, heavy cream, garlic powder, and salt.
- Stir in chopped onions, broccoli, and shredded cheddar.
- Pour into the baked crust.
- Top with mozzarella and more cheddar.
- Bake for 50–55 minutes, until the center is just set.
- Rest for 15–20 minutes before slicing and serving.
Notes
- If using frozen broccoli, thaw and pat it very dry first.
- Place the springform pan on a baking sheet while baking to catch any leaks.
- Every oven is different, so begin checking for doneness around 50 minutes.
- Leftovers keep well in the refrigerator for up to 4 days.
