Tag Archives: Pie

Very Easy Broccoli & Ham Quiche

25 Feb

img_2252-1There 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

4 eggs

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,

Kim Cherie

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Blackberry Cobbler

6 Sep

Blackberry Cobbler

Blackberry Cobbler Fresh & Hot

This recipe is courtesy of Southern Living Ultimate Cookbook. The recipe has been modified slightly by me to accommodate cooking times and my tastes. Blackberry Cobbler is my mom’s favorite, which is why I decided to try my hand at it. This was my third time making a blackberry cobbler. The first time I used more of a biscuit dough for the topping. I did not care for it at all. It is hard to get the bottom of the biscuit to become done when it is sitting in boiling syrup. I prefer the traditional pie crust topping. And this time I added a crust on the bottom because this cobbler only required the top crust. But I am a crust girl, so the more the merrier. Just blind bake a few slices of pie crust on the bottom for about 10-12 minutes. Be sure to check it after 10 minutes to be sure the crust is not over baked.

This is a very simple recipe. All you need is a couple of bags of frozen blackberries, pie crust, and some things you always have in the pantry. It is delicious warm or room temperature. Feel free to try it with vanilla ice cream or fresh whipped cream.

So simple you can do it with your eyes closed. But don’t blink you might miss it being made. It’s just that fast.

Blackberry Filling
1 1/3 cups sugar
1/2 cup all purpose flour
1/2 cup butter melted
2 teaspoons vanilla extract
2 (14 ounce) bags frozen blackberries
Pie Crust
1 Betty Crocker boxed pie crust
1/3 cup ice cold water
1 teaspoon all purpose flour
1/2 cup all purpose flour for rolling pie crust

This cobbler can be baked in a 9 x 9 square baking dish.

Pre-heat oven to 450 degrees.

Stir together the first 4 ingredients in a large bowl. Gently stir in blackberries until the mixture is crumbly and evenly distributed.

Prepare pie crust according to package directions. The package should instruct you to pour package contents into medium to large bowl and mix in 1/3 cup of ice cold water.
Toss the dough and water mixture together until the pie crust dough starts to form. Add in the 1 teaspoon of flour. Using your hands knead the dough 3-5 times until you get a smooth ball. With a butter knife cut the dough in half and place 1 half on the board and 1 half back in the bowl.

Roll out the crust for the bottom of the pan. You may cover the entire bottom of the pan or cut slices with a dough cutter to line the bottom of the dish. Bake the pie crust for 10-12 minutes at 450 degrees. Be sure to check the crust after 10 minutes, careful not to burn. You can start to prepare your top crust now. Roll out dough and using a knife or dough cutter make your pie crust stips. You should have enough to make a lattice topped pie. 7-8 strips will do fine for a 9 x 9 pan. Feel free to top your pie the way you see fit. A latticed topped cobbler is just what I was feeling at the moment when I pictured this sweet treat today.

Remove the now done pie crusted pan from the oven. Pour the blackberry mixture into the pan carefully. Add your preferred top crust. Bake for 10-15 minutes. Remove from oven to cool for 45-60 minutes. Serve as desired. Enjoy!

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