Are you ready to transform an ordinary meal into an extraordinary culinary experience? This Ham and Broccoli Quiche isn't just a recipe—it's a flavor-packed journey that will transport your taste buds straight to the charming countryside of France! With a perfectly golden, flaky crust, tender broccoli, savory ham, and a creamy egg custard that melts in your mouth, this quiche is about to become your new go-to dish for breakfast, brunch, or a delightful light dinner.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pie crust
- 1 cup cooked ham, diced
- 1 cup broccoli florets, steamed
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Swiss)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle of the oven for even baking.
- Prepare the pie crust by gently pressing it into a 9-inch pie dish, crimping the edges decoratively. If using a store-bought crust, let it sit at room temperature for 10 minutes before using.
- Steam the broccoli florets until they are tender-crisp, about 3-4 minutes. Drain and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and smooth.
- Distribute the diced ham evenly across the bottom of the prepared pie crust.
- Arrange the steamed broccoli florets over the ham in an even layer.
- Sprinkle the shredded cheese over the ham and broccoli.
- Carefully pour the egg and cream mixture over the ingredients, ensuring it covers everything evenly.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let the quiche cool for 10-15 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 6 wedges and serve warm or at room temperature.
Tips
- Always pre-cook your fillings: Steam the broccoli and ensure the ham is cooked to remove excess moisture, preventing a soggy crust.
- Room temperature ingredients are key: Let eggs and cream sit out for 15-20 minutes before mixing to ensure a smoother, more even custard.
- Don't rush the cooling: Allowing the quiche to rest 10-15 minutes after baking helps it set properly and makes slicing a breeze.
- For extra flavor, consider adding herbs like thyme or chives to your egg mixture.
- Use a pie crust shield or aluminum foil edges to prevent over-browning of the crust during baking.
- Check doneness by gently shaking the pan—the center should be just barely set with a slight wobble.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 22g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 220mg
