Description
A golden, flaky crust filled with tender broccoli, diced ham, and sharp cheddar cheese in a creamy egg custard. This versatile quiche is equally impressive for special occasions and easy weeknight meals!
Ingredients
Scale
- For Crust:
- 1 9-inch pie crust (homemade or store-bought)
- 1 egg white, lightly beaten (for blind baking)
- For Filling:
- 1 cup diced cooked ham
- 1 cup small broccoli florets, blanched
- 1½ cups shredded sharp cheddar cheese
- 4 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- 1 tsp Dijon mustard
Instructions
- Prep crust: Preheat oven to 375°F (190°C). Roll out crust and fit into 9-inch pie dish. Prick bottom with fork, line with parchment, and fill with pie weights. Blind bake 15 minutes. Remove weights, brush with egg white, bake 5 more minutes.
- Prepare filling: Sprinkle ham, broccoli, and cheese evenly in par-baked crust.
- Make custard: Whisk eggs, milk, cream, salt, pepper, nutmeg, and mustard until smooth.
- Assemble: Pour custard over fillings. Gently stir with fork to distribute ingredients.
- Bake: Bake 35-45 minutes until center is set (knife inserted comes out clean).
- Cool: Let rest 10 minutes before slicing.
Notes
- For crispier crust: Brush with egg white after blind baking
- Vegetarian option: Omit ham, add sautéed mushrooms
- Make ahead: Par-bake crust and prep fillings 1 day in advance
- Storage: Keeps refrigerated 3 days – reheat at 300°F (150°C) for 15 minutes
- Serving suggestion: Pair with mixed greens and vinaigrette
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch/Main Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 160mg