This broccoli cheddar quiche trades traditional pastry for a golden pressed potato crust. Baby Yukon Gold potatoes are boiled until soft, then firmly pressed into a springform pan to form a sturdy base and tall sides, creating a shell that holds its shape while offering lightly crisp edges once baked.

The filling leans into a classic pairing of sharp cheddar and broccoli. Blanching the broccoli briefly keeps it bright green and just tender so it maintains texture in the finished quiche. Finely chopped onion melts into the custard as it bakes, adding subtle sweetness without overpowering the other flavors.

What sets this version apart is the addition of Dijon mustard to the egg mixture. The mustard adds gentle tang and complexity, sharpening the cheddar and cutting through the richness of the cream. The result is a smooth, balanced custard that feels rich but not overwhelming. Serve it warm or at room temperature for brunch, lunch, or a light supper with a crisp salad. It’s a practical, satisfying alternative to pastry-based quiche with no rolling pin required.

Using frozen hash browns for the crust

You can substitute frozen shredded hash browns for the boiled potatoes to save time. Thaw them completely and squeeze out as much excess moisture as possible using a clean kitchen towel. Toss with olive oil and salt, then press firmly into the bottom and up the sides of the greased springform pan. For best structure, prebake the hash brown crust at 400°F for about 20 minutes before adding the filling.

Notes from the Food & Wine Test Kitchen

• Make sure the potato crust height is at least 1 3/4 inches to ensure all the filling fits neatly inside.


• Let the quiche cool at least 20 minutes before unmolding for the cleanest slices.


• Wrap the outside of the springform pan tightly with foil to prevent moisture from seeping in.