Ham and Broccoli Quiche
User Reviews
5
Ham and Broccoli Quiche
Description
The Ham and Broccoli Quiche begins by layering cooked and cubed ham, grated cheddar cheese, and chopped thawed broccoli in a 9-inch deep-dish pie crust. The filling is held together with a custard made from whisked eggs, whole milk, kosher salt, dry ground mustard, and ground black pepper. This mixture is poured over the layered ingredients and gently pressed to distribute evenly.
Baked in a preheated 375°F oven for 45-55 minutes, the quiche cooks until a knife inserted in the center comes out clean and the custard is set. After baking, it rests to firm up and improve texture. The result is a savory custard with creamy, cheesy, and vegetable flavors complemented by the saltiness of ham.
This quiche can be served warm, at room temperature, or cold, making it versatile for various meal settings such as breakfast, brunch, or a light lunch. The rich custard texture benefits from the milk’s fat content; heavy cream can be substituted, but skim or low-fat milk is not recommended.
Adjust baking time depending on your oven and pan type; rest the quiche before slicing to ensure clean cuts and fully set filling. The recipe is adapted from a church cookbook.
Ingredients
- 1 (9-inch) pie crust thawed, frozen, deep-dish
- 1 ½ cups ham cooked, cubed
- 6 ounces cheddar cheese grated, 1 ½ cups
- 1 cup broccoli florets thawed, drained, and chopped into small pieces, frozen
- 4 large egg
- 1 cup whole milk or heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon dry ground mustard
- ¼ teaspoon black pepper ground
Instructions
- Preheat oven to 375°F. Layer ham, cheese, and broccoli in the pie crust.
- In a medium bowl, whisk together eggs, milk, salt, ground mustard, and pepper.
- Pour egg mixture over the broccoli. Gently use your fingers to press the broccoli and other filling ingredients into an even layer in the dish.
- Bake for 45-55 minutes, or until a knife inserted in the center comes out clean. Allow the quiche to rest for at least 20-30 minutes before slicing and serving.
Notes
- Use whole milk or heavy cream for best custard texture; avoid skim or 1% milk.
- Check doneness by inserting a knife; it should come out clean when fully baked.
- Allow the quiche to rest 20-30 minutes before slicing to firm up the custard.
- This quiche can be served warm, at room temperature, or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 2605 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 260.5kcal | 13% |
| Carbohydrates | 10.7g | 4% |
| Protein | 15.2g | 30% |
| Fat | 16.9g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 131.7mg | 44% |
| Sodium | 795.1mg | 33% |
| Potassium | 162.5mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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