I do love me some quiche, how about you? It’s been a long time since I’ve made Quiche. I’ve been all about the Frittatas lately. I think I had just forgotten how good Quiche can be.
A friend and I got together to do a little cooking the other afternoon, and we knocked off a few recipes and divided the spoils. This Easy Broccoli, Ham and Cheddar Quiche was one of them.
As she left, she said, “Next time we get together we’ll have to do something fun.” Like this wasn’t, lol? Good company, prepared food in the fridge and a great dinner. You can hardly beat that in my book. Admittedly, my expectations of a fun time might be lower than most people’s!
But back to the Quiche. We adapted this from a recipe on AllRecipes, Easy Broccoli Quiche. This is a bit on the lighter side and chock full of broccoli, ham, and cheese. Of course, right off the bat, we knew we were adding ham but we made a few other changes, too.
We used deep dish pie pans, which was a good thing, because there’s no way everything would have fit in a standard. We prebaked the shell and used a lot of cheese (which was finely diced rather than grated – try it, it’s amazing!) and whole milk and baked it considerably longer than the original recipe stated.
It was only later that I went back and read the reviews on AllRecipe; it was a good thing we took this in the direction we did. Our Quiche turned out beautifully, while others seemed to have issues with the original recipe. The main complaint: issues with the quiche not setting up properly.
To avoid that, use fresh broccoli instead of frozen, and cook it well enough (a little past crisp/tender) so there won’t be any weeping. Since this quiche uses milk with no heavier dairy, make sure to use whole milk, and do use lots of cheese. Starting the Quiche at 450 and turning the oven down to 350 and baking long enough is also key.
Easy Broccoli, Ham & Cheese Quiche
- 1 9″ pie crust
- 1 tablespoon oil
- 1/2 onion, diced
- 1 1/2 cups broccoli, cut into bite-sized florets *
- 1 to 1 1/2 cups (4 to 6 ounces) cheese, preferably finely chopped rather than grated, Swiss or a combo of Swiss & white Cheddar.
- 1 cup diced ham
- 4 eggs
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 450 degrees F. Fit pie crust into deep dish pie plate, flute as desired. Prepare for blind baking using either method:
- Prick bottom and sides of pie crust, place in oven and bake about 10 minutes or until bottom looks dry and crust is beginning to pick up a little color. Remove and set aside, leaving oven on at 450 degrees.
- Fit pie crust with aluminum foil and add pie weights or beans. Place in oven and cook for about 10 minutes until the edges of the crust have started to pick up a little color. Remove from oven, remove foil & weights and place crust back in oven for another few minutes until the bottom looks dry. Remove and set aside, leaving oven on at 450 degrees.
Preheat oil in a pan, add onion and broccoli and saute for two or three minutes. Add about 3 tablespoons water, add lid and cook until broccoli is done, just a bit past the tender/crisp stage, stirring once or twice. If there is any remaining water, drain.
Add cheese first, then the ham to the pie shell, top with the broccoli/onion mixture (just pile the broccoli up and adjust it after adding the filling) and fill with the quiche mixture, below.
In a medium-sized bowl, add eggs, whisk, then add the milk. Whisk together and add salt and pepper.
Pour liquid into the crust with the cheese, ham & broccoli mixture. Place in oven. Turn heat down to 350 degrees and continue to bake until the quiche is golden and slightly browned in spots and when shaken, jiggles just a little bit in the very center of the quiche, 50 minutes to an hour or so.
Remove quiche from oven. Quiche will continue to bake just a bit as it sits and will firm up as it cools. Cool, preferably on a rack on the counter. If refrigerating warm quiche, cover loosely until cold (to prevent condensation) and then cover tightly.
Serve warm, room temperature or cold.
- leftover broccoli works well in this recipe and saves a step.
I’ll be linking up this week at Fiesta Friday 208. Be sure to stop by and see all the posts. 🙂