Ham and Broccoli Quiche
User Reviews
4.9
Ham and Broccoli Quiche
Description
This quiche begins with a par-baked all-butter pie crust, which provides a crisp base to hold the filling. The ham and onion are sautéed in butter until the onion softens, while the broccoli is briefly blanched to keep its bright color and tender-crisp texture. These ingredients are layered with shredded cheddar inside the pie shell.
A mixture of eggs, half-and-half, kosher salt, and white pepper forms the custard poured over the filling. The quiche is baked until the custard sets and is cooked through. The result is a savory pie with a tender, slightly creamy texture and a balance of flavors from the ham, broccoli, and cheese.
Best served warm or at room temperature, the quiche can be sliced for brunch, lunch, or dinner. It pairs well with a simple green salad or fresh fruit on the side. Reheating can be done gently in the oven or microwave to retain the custard’s creaminess.
To reheat in the oven, covering with foil will prevent over-browning. Microwaving at half power in short increments helps avoid toughness and keeps the quiche moist.
Ingredients
- 1 pie crust all-butter, 9-inch single crust
- 1 tablespoon butter
- 1 ½ cups ham diced
- ⅓ cup yellow onion diced
- 1 cup broccoli florets
- 4 egg
- 2 cups half-and-half , or whole milk
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Par-bake a frozen pie shell lined with a bag of beans (or line with tin foil and use beans or pie weights) for 40 minutes as directed in my all-butter pie crust recipe.
- Once the pie shell has pre-baked, remove it from the oven, set the beans or aluminum foil aside, and raise the oven temperature to 375°F.
- Melt the butter in a large skillet over medium heat, add the ham and onion and cook until the onion is softened. While the onions cook, bring a small saucepan of water to a boil. Add the broccoli and blanch for 1 minute then drain the broccoli, roughly chop it, and set aside.
- Scatter the cheese on the pre-baked pie shell then layer the ham and onion, and then the broccoli.
- Whisk the half-and-half with the eggs and white pepper in a bowl or a 4-cup measuring cup. Pour the custard over the layered ingredients, filling the pie shell to the brim but not overflowing. Depending on how deep your pie tin is, you may have extra custard you can discard.
- Bake the quiche for 30-35 minutes or until the top puffs and begins to brown and a cake tester or toothpick comes out clean while the center may still be somewhat jiggly.
- Remove from the oven and transfer to a cooling rack where the egg will continue to set. Cut into slices and serve warm or at room temperature. If making ahead, bring to room temperature for 15-30 minutes before serving.
Notes
- Serve the quiche warm or room temperature for best texture and flavor.
- To reheat in the oven, tent with aluminum foil and warm at 350°F for 20-25 minutes until heated through.
- Microwave reheating is best at 50% power in 30-second increments to avoid overcooking and dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 832mg | 35% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 589IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 189mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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