Broccoli and Tomato Quiche with Provolone (Potato and Cheese Crust)

Broccoli and cheese is one of my favourite quiche combinations and I love the crunchy potato-based crust! This low-carb quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner).

Base:
1 Tbsp. extra-virgin olive oil
2 cups broccoli, minced
3 cups potatoes, shredded
1 cup Provolone, Swiss or cheddar cheese, shredded
½ tsp. sea salt, divided
¼ tsp. black pepper, divided

Quiche:
6 eggs
1 cup broccoli, chopped
1 tomato, diced
1 small onion, diced
½-1 cup Provolone, Swiss or cheddar cheese, shredded
2 Tbsp. half-and-half cream
½ tsp. sea salt, divided
¼ tsp. black pepper, divided

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9" (23 cm) non-stick tart pan with olive oil.

In a bowl, add broccoli, potatoes, cheese, sea salt and pepper. Stir to combine.

Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.

Bake for 45 minutes until the potatoes begin to brown.

In a bowl, mix together the eggs, broccoli, tomatoes, onion, cheese, half-and-half, sea salt and pepper.

Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.

Let cool, then serve.

Makes 8 servings.