Crustless Broccoli Potato Quiche
Serves: 8
  • 1 cup diced fresh potatoes (I used two small purple potatoes, but any will do)
  • 1 cup chopped fresh broccoli
  • 1 tsp butter
  • 8 large eggs
  • ½ cup milk
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ tsp dried thyme
  • ¼ tsp nutmeg, freshly grated preferred
  • 1 cup cheeses (use a mix -- I chose an Italian blend that combined asiago, parmesan, mozzarella and gouda)
  1. Preheat the oven to 375 degrees.
  2. In a medium saucepan, cover the diced potatoes with water and boil to tender, about 10 minutes. For the last 2 minutes or so, add the broccoli to the pan as well. Drain well, immediately, and set aside to cool while you prepare other ingredients.
  3. Use the butter to grease a glass pie dish all over the inside (including the sides!).
  4. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, thyme and nutmeg until combined.
  5. Arrange the potatoes and broccoli in the bottom of the pie pan. Top with the egg mixture and then the cheese.
  6. Bake for 45-55 minutes, until golden all over. Let cool for at least 20 minutes before serving.
Recipe by Maine Course at