There are so many egg based dishes to be made and eaten. And, they all look delicious….except for sunny side up eggs with the runny yolk….Uh, that’s definitely a big no-thank you from me on that. I remember I had to make a sunny side up egg for Home Economics class in the 9th grade. And, the yolk had to be just right and runny for me to get 100%. Well, I did get 100% but, I didn’t want that egg as my reward. That was probably the one time I passed up on eating in Home Ec. And, believe me I always looked forward to that class. Outside of that I think I would be willing to try other egg dishes such as an egg soufflé’, hollandaise sauce, huevos rancheros, and breakfast burritos.
By the way I do not like eggs….. I only eat eggs scrambled; hard, as an omelette or, in a quiche. None of those things do I want everyday but there are days when I just have a craving for a something with eggs. My only reason for not liking eggs I think is because my mother didn’t like eggs so, she didn’t cook eggs. And, I never learned to love or want them.
But, I do like this quiche. I especially liked this one I made for today. I normally shred my own cheeses when I cook. There are only a couple of exceptions when I don’t. When I make quiche is one of those exceptions. So, I bought the shredded cheese with the cream cheese blended in. I think the cream cheese gave the quiche a smoother taste.
This quiche is so easy to assemble and bake. It is perfect for a quick breakfast or brunch item or a food gift. And, your meat and veggie filling options are endless. I chose the broccoli and ham because, I love broccoli. The ham was already cooked and cubed and I just had to throw it in the pan. You add the eggs, milk and cheese and bake for 45-55 minutes and then you have a hot pie with melty cheese and eggs with your most loved veggies and meat options. The pie is absolutely satisfying and I am encouraging you to bake and take one to your next gathering.
Ham & Broccoli Quiche
1 9-10 inch frozen pie crust (thawed)
2 cups shredded cheese
1 cup whole milk or half & half
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1/2 to 3/4 cups cubed ham
1 broccoli bunch rinsed, cut and, chopped into small pieces (saving one larger piece for a top garnish)
Pre-heat oven to 350 degrees
On a large cookie sheet place a large piece of parchment, wax paper or aluminum foil. This will protect your cookie sheet when the filling over flows while baking. (You will thank me later.)
Place the thawed pie crust on top of the cookie sheet and with a fork, poke holes all over the pie crust.
Partially bake the pie crust in the oven for 10-12minutes. Just to barely brown it and get the crust firm.
Remove the crust from the oven.
Leave the pie crust on the cookie sheet while assembling the quiche.
In a large bowl beat eggs with a fork or wire whisk.
Add in the black pepper and sea salt.
Mix in the whole milk or half & half with the eggs.
Place a light layer of shredded cheese on the bottom of the pie crust.
Next spread the cubed ham over the light layer of cheese.
Add the broccoli on top of the cheese and ham layers.
Slowly pour the egg milk mixture into the filled pie crust.
Cover the cheese, ham and broccoli with the remaining cheese.
Place the assembled quiche in the oven and bake for 35 minutes uncovered.
After 35 minutes lightly with aluminum foil and bake 15-20 more minutes and check for doneness.
Quiche is fully cooked when it is firmly set. You can also check for doneness with a butter knife by sliding a butter knife into the center of the baked quiche and if it comes out clean it is done.
Poke holes in the thawed pie crust using a fork.
Partially bake the plain crust in the oven for 10-12 minutes.
Add a light layer of cheese to the bottom of the partially baked crust.
Now layer in the cubed ham.
And, the cut up broccoli.
Carefully pour in the milk and egg mixture into the filled pie crust.
Top the quiche with the remaining cheese and bake 45-55 minutes.
This is why you will want to line the baking pan. Save your oven and your cookie sheet.
Let your quiche rest for 10-15 minutes before slicing.
This quiche can serve 6-8 people.
See ya next time,
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