Ham, Broccoli and Cheddar Quiche Recipe

ham, broccoli and cheddar quiche

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One thing I am lucky to have is plenty of eggs. My chickens, even though they are old, are still laying every day. I have written before about how I love making a souffle and using it in some cases as a way to deal with leftovers, there is another wonderful vehicle for making last night’s meal new again – a quiche! I love using classics like a quiche recipe as a way to use up those bits and pieces from meals.

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Ham, Broccoli and Cheddar Quiche Recipe

Makes 1 9″ quiche

For the Pie Crust:

1 1/4 cups all purpose flour
3/4 cup shredded cheddar cheese
6 TBS cold unsalted butter
2 TBS cold shortening
1/2 tsp salt
3 – 5 TBS ice water

For the Quiche:
5 large eggs
1 1/2 cups whole milk
1/4 cup heavy cream
1 TBS Dijon Mustard
1/4 tsp cayenne pepper
1/2 tsp salt
1 cup diced cooked ham
1 cup chopped, cooked broccoli
1 cup shredded cheddar cheese

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You can also use refrigerated pie crust without a problem. It just won’t have the additional cheddar flavor in it.

Make the crust:

  • Add the flour, butter, shortening, cheese and salt to a large bowl. Stir. Cut the fats into the flour with a pastry blender or two knives until the mixture resembles small peas.
  • Add about 3 TBS of cold water and stir with a fork. The dough should be starting to come together. If it looks dry add more water a little bit at a time. You don’t want it to be too wet.
  • Gather the dough together and take it to a lightly floured surface. Knead it a few times and form it into a flattened disk.
  • Wrap in plastic or wax paper and place in the refrigerator for at least an hour.
  • When you are ready to roll out your crust dust the surface with a little bit of flour and roll the dough in a circle until it is about 2 – 3″ wider than your pie dish.
  • Carefully fold it in half and in half again to move it to the dish. Unfold it and center it on the pie plate.
  • Trim the edges to about a 1″, fold them under and either press with a fork or make a decorative edge. If so inclined return to the refrigerator for an hour to chill. (I did not do this and mine came out just fine.)
  • Preheat the oven to 425°

Make the Quiche:

  • Have the ham, broccoli and cheddar ready to put in the crust.
  • Mix the eggs, milk, heavy cream, Dijon mustard, salt and cayenne in a bowl.
  • Add the ham, broccoli and cheddar to the bottom of the pie crust.
  • Carefully pour in the liquids. Adjust the fillings to make sure everything is covered.
  • Make a foil cover for the crust so it doesn’t overcook. I put the pie pan on a cookie sheet to protect against any spillovers.
  • Bake the quiche for 15 minutes at 425° and then lower the heat to 300° and then bake for 15 minutes.
  • Remove the foil and bake for 15 – 20 minutes longer or until the quiche is just set.
  • Remove from the oven and let it sit for 10 minutes before serving.

How Was the Quiche Recipe?

What I love is that this one pie has everything; dairy, protein and vegetables. I would have liked to have served a salad with it but there was no lettuce to be had. I did have some pickled carrots and the bright, vinegary taste was perfect with the richness of the quiche. The cheddar in the crust was an experiment for me and it worked out really well. If you would like a no meat version then try Roasted Broccoli and Cauliflower Quiche.

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