I’ve been making broccoli ham quiche for years, and it’s always a hit with my family. It’s a classic recipe that originated in Europe, but I like to think of it as an American twist on traditional quiche.
The combination of tender broccoli, savory ham, and creamy eggs is a match made in heaven. I love how easy it is to make, and the best part is that it’s perfect for any occasion – whether you’re looking for a quick breakfast, a satisfying lunch, or a show-stopping dinner.
And let’s not forget the health benefits: with broccoli providing a boost of vitamins and antioxidants, and lean ham adding protein and flavor, this quiche is a nutritious choice for anyone looking to eat well. I’ve found that the key to making a great quiche is all about the technique – you want to make sure your crust is flaky and golden, your filling is smooth and creamy, and your baking time is just right.
It’s not rocket science, but it does take a bit of finesse. I’ve perfected my technique over the years, and now I’m happy to share my secrets with you.
Broccoli Ham Quiche
4.6 from 1905 votes
A savory quiche filled with tender broccoli florets and smoky ham in a creamy egg custard, baked in a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this dish is both satisfying and easy to prepare.
2In a large bowl, combine the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs, then add ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4Turn the dough onto a lightly floured surface and shape it into a disk.
5Roll it out to a 12-inch circle, then carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
6Trim the excess dough and crimp the edges as desired.
7Line the crust with parchment paper and fill with pie weights or dried beans.
8Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden.
9Set aside to cool slightly.
10In a medium skillet over medium heat, cook the chopped onion for 2-3 minutes until softened.
11Add the broccoli and ham and cook for 2 more minutes, stirring occasionally, until the broccoli is bright green and tender-crisp.
12Remove from heat.
13In a separate bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
14Spread the broccoli-ham mixture evenly over the bottom of the pre-baked crust, then sprinkle the shredded cheddar cheese on top.
15Pour the egg mixture over the filling, ensuring it covers everything evenly.
16Place the quiche on a baking sheet and bake at 375°F for 30-35 minutes, until the center is set and a knife inserted near the center comes out clean.
For a lighter version, use half-and-half instead of heavy cream and reduce the cheese to 1/4 cup. You can also substitute frozen broccoli (thawed and drained) for fresh.
Watch Video Of How Broccoli Ham Quiche Works
This broccoli ham quiche recipe has been a staple in my household for years – it’s perfect for family gatherings or everyday meals alike. One of my favorite things about this recipe is how versatile it is – whether you’re serving it as breakfast or dinner, there’s always something new to discover.
Plus, with its impressive nutritional profile (hello there vitamins C & K!) , you can feel good about what you’re feeding your loved ones.
❓ Frequently Asked Questions About Broccoli Ham Quiche
Q1: What type of ham should I use in this recipe?
A1: You can use either diced cooked ham or Canadian bacon – both work beautifully in this recipe. If you’re using cooked ham, make sure it’s nice and tender before chopping it up. For Canadian bacon, simply chop it up into small pieces before adding it to the filling.
Q2: Can I substitute other vegetables for the broccoli?
A2: While broccoli is definitely the star of this show, you can experiment with other veggies like zucchini, bell peppers, or even mushrooms. Just be aware that different veggies will change the flavor and texture of the quiche slightly.
Q3: How do I prevent the crust from becoming too brown?
A3: To prevent overcooking, cover the edges of the crust with foil during baking if they start to brown too quickly. You can also try brushing the crust with a little bit of water or egg wash before baking.
Q4: Can I make this recipe ahead of time?
A4: Yes! In fact, quiches are one of those dishes that actually get better with time. You can prepare the filling and crust separately up to 24 hours in advance and assemble everything just before baking.
Q5: What’s the best way to store leftover quiche?
A5: Store leftover quiche in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When reheating, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.
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