Ingredients
– 1.5 lbs baby gold potatoes
– 1/4 cup olive oil
– 1/2 tsp salt
– 6 large eggs
– 1/2 cup ricotta or cottage cheese
– 2/3 cup shredded cheese (mozzarella and cheddar recommended)
– 2 cups finely chopped broccoli
– 3 tbsp milk
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
Instructions
1- Preheat the oven to 400°F. This sets the stage for a crispy crust and even cooking.
2- Boil the baby gold potatoes in a large pot of water until they are fork tender, which takes about 15-20 minutes.
3- Drain the water and toss the potatoes with olive oil and salt to add flavor and help with browning.
4- Transfer the potatoes to a 10-12 inch pie dish. Use the bottom of a glass to gently smash the potatoes, covering the bottom and pushing upward along the edges to form a crust. Drizzle lightly with extra olive oil and sprinkle with a pinch of salt.
5- Bake the crust alone for 20 minutes to get it nice and firm.
6- Meanwhile, whisk together the eggs, ricotta or cottage cheese, shredded cheese, chopped broccoli, milk, salt, pepper, and garlic powder until smooth and well combined.
7- Remove the crust from the oven and pour the filling into the dish for the next baking phase.
8- Bake for another 35 minutes until the filling is firm to the touch. For extra crispiness, broil for 2 minutes.
9- Let it sit for 10 minutes before slicing to allow the flavors to settle.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use baby Yukon gold potatoes for best crust results; avoid russet potatoes.
⏲️ Pre-bake the crust earlier and store it before adding filling for convenience.
♨️ Reheat leftovers in the oven at 350°F to maintain crust crispiness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal (estimated)
- Sugar: 3 g (estimated)
- Sodium: 450 mg (estimated)
- Fat: 18 g (estimated)
- Saturated Fat: 6 g (estimated)
- Unsaturated Fat: 10 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 25 g (estimated)
- Fiber: 4 g (estimated)
- Protein: 15 g (estimated)
- Cholesterol: 200 mg (estimated)