Ham And Broccoli Quiche Recipe

Picture this: a lazy Sunday morning, the sun peeking through your window, and the aroma of a freshly baked Ham and Broccoli Quiche wafting through your kitchen. It’s like wrapping yourself in a cozy blanket of flavors that beg you to indulge and savor each bite.

I enjoy making delicious dishes like this Ham and Broccoli Quiche. It has a pre-baked pie crust filled with diced ham, steamed broccoli, and a lovely blend of cheddar cheese and eggs.

This quiche has a lot more than the typical protein and nutrients you’d find in an egg dish.

Ham And Broccoli Quiche Recipe Ingredients

• Cooked Ham: A great source of protein, adds savory richness.
• Fresh Broccoli: Packed with fiber and vitamins, contributes a fresh, healthy crunch.
• Cheddar Cheese: Rich in calcium and protein, brings delicious creamy flavor.
• Eggs: Provide protein and structure, creating a custardy texture.
• Half-and-Half: Adds creaminess and richness to the filling.

Ham And Broccoli Quiche Recipe Ingredient Quantities

• 1 9-inch pie crust, pre-baked
• 1 cup cooked ham, diced
• 1 cup fresh broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon nutmeg (optional)

How to Make this Ham And Broccoli Quiche Recipe

1. Set your oven to 375°F (190°C) before beginning to prepare the dish.

2. Put the pie crust that has been baked beforehand on a baking sheet to make it easier to deal with.

3. Distribute the diced ham evenly across the bottom of the pie crust.

4. Place the steamed broccoli florets on top of the ham in an even layer.

5. Sprinkle the layer of ham and broccoli with shredded cheddar cheese.

6. In a mixing bowl of medium size, combine the eggs and half-and-half together with a whisk. Add to the bowl the salt, black pepper, garlic powder, and nutmeg. Whisk the ingredients until they are all together in a state of total bonding. They should be well combined.

7. Pour the mixture of egg and seasonings very carefully over the pie ingredients. You want it to cover every last filling evenly. Think of the pie as a blank canvas, and the egg mixture as gesso. It should not be an uneven spread; it should not be an uncontrollable pour.

8. Put the quiche in the preheated oven and bake it for 35-40 minutes, or until the top is golden and the center is set. It should be firm, with a knife able to cut into it, but not overly so, given that it has more eggs than a custard.

9. Let the quiche cool for 10 minutes before slicing and serving.

10. Warm, serve, and enjoy your delicious Ham and Broccoli Quiche.

Ham And Broccoli Quiche Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Mixing bowl (medium size)
4. Whisk
5. Knife
6. Measuring cups and spoons

FAQ

• Can I use a store-bought pie crust?A store-bought pie crust can be a definite time-saver. Just make sure to bake it ahead of time according to the instructions on the package.
• Can I use frozen broccoli?Indeed, frozen broccoli can be utilized. It should be thawed and then steamed in the same manner as fresh broccoli in order to achieve optimal results.
• How should I store leftover quiche?Quiche that remains can be kept in the refrigerator for as long as 3 days. For this, use a container that seals air out. Reheat in the oven before serving, and you’ll never know the difference from the night it was made.
• Can I make this quiche in advance?Of course! You can make the quiche in advance, bake it, and then warm it up right before you serve it. This makes it nice and easy for your busy mornings or brunches.
• What can I substitute for half-and-half?In the absence of half-and-half, you can replace it with a combination of milk and heavy cream in equal parts.
• Is nutmeg necessary?From a nutritional standpoint, it is not necessary. But it adds a subtle warmth that enhances the overall flavor. If you prefer, feel free to leave it out.

Ham And Broccoli Quiche Recipe Substitutions and Variations

Pie crust: Substitute it for a gluten-free pie crust or use phyllo dough for a flakier texture.
Bacon: Substitute with cooked turkey, ham, or chicken for a different protein.
Broccoli: Substitute with spinach or kale for a leafy green alternative.
Cheddar cheese: For different tastes and textures, use Swiss cheese, Gruyère, or mozzarella.
Half-and-half: Substitute with whole milk or a milk alternative like almond milk or oat milk for a lighter option.

Pro Tips

1. Blind Bake the Crust: To prevent a soggy bottom, ensure your pie crust is thoroughly blind baked. Use pie weights or dried beans to weigh down the crust while pre-baking. This helps the crust stay crisp when the wet filling is added.