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Broccoli Ham Quiche

This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida
  • Total Time
    Prep: 20 min. Bake: 55 min. + standing
  • Makes
    8 servings

Ingredients

  • 1 unbaked deep-dish pie crust (9 inches)
  • 1 cup shredded Swiss cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tablespoons all-purpose flour
  • 4 large eggs, lightly beaten
  • 1-1/2 cups whole milk
  • 2 tablespoons chopped green onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 1/2 cup diced fully cooked ham
  • 1/2 cup chopped fresh broccoli

Directions

  • Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack while preparing filling.
  • Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and the cheese mixture. Pour into prepared crust.
  • Bake at 350° for 55-60 minutes or until set. Let stand 10 minutes before cutting.
Nutrition Facts
1 slice: 269 calories, 17g fat (7g saturated fat), 140mg cholesterol, 408mg sodium, 16g carbohydrate (3g sugars, 0 fiber), 14g protein.

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Reviews

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Average Rating:
  • Sandra
    Apr 20, 2020

    1 cup half n half , a couple pinches nutmeg. Fresh chopped spinach instead of broccoli yummy also

  • yummo7
    Apr 6, 2020

    I changed the recipe a bit. I used a little over a cup of evaporated milk. I added a teaspoon of dry mustard. Instead of mozzarella cheese I used Gruy’ere and Swiss cheese. Perfect. Plenty of flavor.

  • barbara107
    Oct 19, 2018

    No comment left

  • Karen
    Jul 25, 2018

    Both my husband and I really like this quiche. We liked the spices and I added them according to the recipe- they added just a hint of flavor- not over powering as feared by some reviewers. The only changes I made were adding cheddar instead of Swiss cheese since my store does not carry shredded Swiss and I had shredded cheddar in the fridge. I also used a Pillsbury refrigerated pie crust and did NOT precook it. It turned out fine. I have made this twice now and will make again. Super easy!

  • 7833louis
    Mar 10, 2018

    Very good!, although I made some changes. I didn't use a crust, just poured it into a greased pie pan. I omitted the flour. Instead of the whole milk I used 1 c half & half and 1/2 c whipping cream. I am interested in low carb recipes. I figured if one cuts my quiche into 6 pieces one piece is about 3.5 carbs.

  • dublinlab
    Dec 6, 2017

    Excellent, l didn't precook the crust, l find this is not necessary when it bakes for an hour. I added some symbol and about 1 tsp of dry mustard. It made very good leftovers as well. Janet. VFE

  • BakerTerri
    Dec 23, 2016

    I've just made this. I didn't use ham, thyme, or rosemary. I used a little finely diced white onion in place of green onion. I used 1/4c. less milk. I tripled the broccoli to 1.5c. and precooked it for 8 minutes in the microwave the night before. DON'T USE IT RAW! I can't imagine it getting cooked through. I didn't use a crust. I lined my 10" pie plate with nonstick foil and baked this for 55 minutes. I think it was done five or so minutes before. This is excellent and I'll use just half the amount of cheese next time!

  • twinkiedog
    Feb 15, 2016

    It was fantastic!! I made mine in a 10.5 inch fluted quiche/tart pan. Used one of those premade boxed pie crusts which fit the pan perfectly. Did not grease pan, it didn't stick or overflow the pan. Since mine was in a larger, shallower pan, it only had to cook about 40 minutes. It was a huge hit with the entire family. Served it with a fruit salad for a complete meal.

  • ttraut
    Dec 11, 2014

    Yet another flawed recipe on this site. You must grease the foil or it will stick to the pastry. Also there is way too much liquid and it overflows when you fill the crust. I would cut the milk down to 3/4 to 1 cup.

  • parksville
    Sep 30, 2014

    Even though I didn't make the crust and used 1/2 and 1/2 Creamo in place of milk, this was a very tasty quiche and I'd definitely make it again. I might add a bit more ham and broccoli the next time, but a keeper nonetheless.