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This easy cheddar ham and broccoli quiche comes together with just a few minutes of prep. It’s a perfect make-ahead option for breakfast, brunch, lunch, or a light supper!
Table of Contents
If you love easy quiche recipes as much as we do, be sure to try this classic quiche Lorraine, this crustless quiche with spinach, and this baked western omelet.
How to Make a Ham and Broccoli Quiche | 1-Minute Video
A few years ago, when my mom was in the hospital for almost a month, my friend Sallie came to the rescue when she delivered two quiches and a breakfast casserole to sustain us through the long, stressful hours.
I warmed Sallie’s broccoli quiche in the oven for a quick lunch on Mom’s first day back at the house (finally away from the terrible hospital food!), and it was one of the best meals we had enjoyed in weeks! Comforting, flavorful, and simple. The classic combination of ham, cheddar, and broccoli pairs beautifully with the rich egg custard and flaky pie crust.
I make this often, every weekend lately! I love this quiche. Comes out perfect every time. I use a refrigerated pie crust.
– Jane
Why You’ll Love this Recipe
- Easy. This ham and broccoli quiche is particularly easy and requires minimal prep time thanks to a few simple shortcuts. It takes advantage of a store-bought pastry shell, doesn’t require prebaking the crust, and utilizes frozen broccoli florets so that there’s no need for chopping or parboiling the veggies.
- Affordable. A quiche is such an affordable option because it’s a great way to take advantage of leftovers or odds and ends that you’ve got in the fridge. Eggs are an inexpensive and satisfying protein — especially when you add some frozen veggies, leftover ham, cooked bacon, or crumbled sausage to the mix!
- Versatile. With a simple green salad or fruit salad on the side, you’ve got an easy breakfast, lunch, or dinner ready to go in minutes. It’s one of those wonderful options that tastes delicious at any time of day, and can be conveniently made in advance to eliminate any last-minute stress.
Ingredients
This is just a quick overview of the ingredients that you’ll need for this broccoli ham quiche recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Deep dish pie crust: you can certainly make your favorite homemade pie crust recipe and press it into a 9-inch pie plate if that’s your preference; however, Sallie uses the frozen prepared deep-dish pie crusts and they work great too!
- Cubed, cooked ham: this is a great recipe to use up leftover holiday ham if you have it. If not, just purchase diced or cubed ham at the grocery store.
- Grated cheddar cheese: cheddar is a great companion for ham and broccoli; however, you can sub with any good melting cheese that you like. Nice options include Monterey Jack, Colby, Pepper Jack, Gruyere, Swiss cheese, Cheddar Jack, and mozzarella.
- Frozen broccoli florets: any frozen broccoli florets will work, but I prefer these baby broccoli florets because they don’t have any big, tough stems to contend with. There’s also very little chopping necessary since they’re already so small to begin with.
- Eggs: give the quiche structure.
- Milk: use whole milk, if possible. You need a milk with a good amount of fat to create a rich custard.
- Kosher salt, dry ground mustard, and ground black pepper: for even more flavor.
The Directions
Sallie’s recipe is adapted from a recipe that she found in an old church cookbook here in Madison County, Virginia: Recipes and Remembrances from the Etlan United Methodist Church. You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Layer the ham, cheese, and broccoli in the pie crust.
- Whisk together eggs, milk, salt, ground mustard, and pepper.
- Pour the egg mixture over the broccoli, and gently use your hands to press the filling down in an even layer.
- Bake the quiche for about 45-55 minutes, or until the center is set. It will be a beautiful golden brown on top!
- Let the quiche rest before slicing and serving.
Serving Suggestions
Thanks to the protein, carbohydrates, fat, and veggies in this one dish, you’ve got a satisfying, complete meal in each slice of broccoli quiche. If you’d like to offer additional options on the side, here are a few ideas:
- Fresh Fruit Salad
- House Salad with Candied Pecans, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, or a Wedge Salad
- 3-Ingredient Buttermilk Biscuits
- Virginia Country Ham Biscuits
- Baked Apple Cider Donuts
- One-Bowl Pumpkin Muffins or Pumpkin Bread
- Cranberry Salad
- Farmhouse Cinnamon Rolls
- Sour Cream Coffee Cake with Cinnamon Streusel or Apple Coffee Cake
- One-Bowl Apple Bread or Apple Cinnamon Muffins
- One-Bowl Cranberry Orange Muffins, Cranberry Orange Scones, or Cranberry Bread
- Orange Muffins or Morning Glory Muffins
- Cinnamon Roll Monkey Bread
- French Farmhouse Breakfast Cake
- Brown Sugar Cinnamon Muffins
- Banana Nut Bread
- Pancakes or Waffles
- Yogurt and Homemade Granola
- Southern Fried Apples or Baked Apple Slices with Brown Sugar and Cinnamon
Preparation and Storage Tips
- Make Ahead: A quiche is a great make-ahead option for a party, but it’s best enjoyed on the same day that it’s baked. Leftovers are fine, but the crust can sometimes get soggy as it sits. While it won’t be the best quality, a properly wrapped quiche will keep in the refrigerator for up to 3 days.
- Storage: After baking, allow the quiche to cool completely. Then wrap tightly with plastic wrap or foil and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
- How to Reheat: To reheat a frozen baked quiche, do NOT thaw the quiche first. Simply unwrap the frozen quiche and bake it in a 350°F oven for about 25-30 minutes, or until warmed through. To reheat a refrigerated quiche, cover loosely with foil and bake in a 325°F oven for about 15 minutes.
Frequently Asked Questions
- What’s the difference between a quiche and a frittata? While a quiche has a pastry crust, the frittata does not. A frittata is typically prepared in a skillet, and is like a “crustless quiche” or an unfolded omelet.
- Is milk better than heavy cream in quiche? You can use whole milk, half-and-half, or heavy cream in the quiche custard. I find that heavy cream is a bit too rich, so whole milk is our preference. A combination of milk and heavy cream (or half-and-half) also works well.
- Should vegetables be cooked before they go into a quiche? If you’re starting with fresh, raw vegetables, it’s best to cook them before adding them to your quiche. Here, we’re starting with frozen broccoli florets that are already soft when thawed, and therefore do not need to be parboiled or pre-cooked. Love a shortcut!
- Do I need to prebake the crust for a quiche? No, for this recipe you do not need to prebake the crust. It cooks right along with the filling and turns out flaky and crisp.
- How do I make a quiche without a soggy bottom? Make sure that the pastry is very cold when you add the filling. Do not let it come to room temp. This keeps the pastry flaky and crisp! And while we haven’t found this step to be necessary for this recipe, another strategy is to blind-bake the crust (prebake it) in a 350 degree F oven for about 7 minutes before adding the filling. Just remember to line the crust with parchment paper and add pie weights or dried beans so that the crust stays in place.
Recipe Variations
- Sallie uses sharp cheddar cheese in her quiche recipe, but you can substitute with any cheese that you prefer. Swiss, Gouda, Pepper Jack, or mozzarella would all work well, too.
- Instead of ham, substitute with an equal amount of cooked sausage, crispy bacon, or cooked and chopped chicken.
- Use a homemade deep dish pie crust instead of the frozen store-bought crust.
- Add extra veggies. For instance, swap out some of the broccoli for a little bit of diced red bell pepper, sliced mushrooms, or diced onion. If starting with fresh raw veggies, you’ll want to saute them in a skillet until soft before adding them to the filling.
- Stir in a dash of ground nutmeg. This is a classic addition to cream sauces and egg custards in French cuisine. You might also like to season the filling with a pinch of garlic powder.
- Sprinkle with chopped fresh herbs for a bright finishing touch just before serving. Good options include parsley and chives.
Tips for the Best Ham and Broccoli Quiche
- I use whole milk, but heavy cream or half-and-half will also work in this recipe. I do not suggest substituting with skim milk, 2% milk, or 1% milk, because you need a decent amount of fat to create the best texture in the egg custard.
- If starting with fresh broccoli instead of frozen and thawed (or other fresh vegetables like red peppers or onions), you’ll need to parboil, steam, or sauté the vegetables before adding them to the quiche. Otherwise they will not soften enough in the oven.
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. You know the quiche is done when you insert a knife in the center and it comes out clean.
- The quiche will continue to firm up and set as it cools, so let it rest for at least 20-30 minutes before slicing and serving.
- This homemade cheese and broccoli quiche can be served warm, at room temperature, or cold.
More Egg Bake Recipes to Try
Baked Ham and Cheese Omelet
55 minutes mins
Maple Sausage and Apple Breakfast Bake
1 hour hr 20 minutes mins
Sausage Breakfast Casserole
10 hours hrs 10 minutes mins
Ham and Broccoli Quiche
Prep: 15 minutes
Cook: 45 minutes
Cooling Time 30 minutes
Total: 1 hour 30 minutes
This easy ham and broccoli quiche comes together with just a few minutes of prep and is delicious at any time of day!
Ingredients
- 1 (9-inch) frozen deep-dish pie crust, thawed
- 1 ½ cups cubed, cooked ham
- 6 ounces (1 ½ cups) grated cheddar cheese
- 1 cup frozen broccoli florets, thawed, drained, and chopped into small pieces
- 4 large eggs
- 1 cup whole milk or heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon dry ground mustard
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 375°F. Layer ham, cheese, and broccoli in the pie crust.
- In a medium bowl, whisk together eggs, milk, salt, ground mustard, and pepper.
- Pour egg mixture over the broccoli. Gently use your fingers to press the broccoli and other filling ingredients into an even layer in the dish.
- Bake for 45-55 minutes, or until a knife inserted in the center comes out clean. Allow the quiche to rest for at least 20-30 minutes before slicing and serving.
Video
Notes
- I use whole milk, but heavy cream will also work in this recipe. I do not suggest substituting with skim or 1% milk, because you need the fat in the milk to create the best texture in the egg custard.
- The total baking time will vary depending on the type of pan that you use, and on your individual oven. You know the quiche is done when you insert a knife in the center and it comes out clean.
- The quiche will continue to firm up and set as it cools, so let it rest for at least 20-30 minutes before slicing and serving.
- This homemade cheese and broccoli quiche can be served warm, at room temperature, or cold.
Nutrition
Serving: 1sliceCalories: 260.5kcalCarbohydrates: 10.7gProtein: 15.2gFat: 16.9gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 131.7mgSodium: 795.1mgPotassium: 162.5mgFiber: 0.4gSugar: 2.5g
Sorry I am a lazy cook… I did not defrost or chop or grate. I used , shredded cheese sliced the ham and browned it in skillet. I, used broccoli as is but spread on top so it cooked faster. I lke to add a bit of NUTMEG to all my ham dishes.
Great tips, Rae! I’m glad that your shortcuts worked! 🙂
Yum! I made this tonight with homemade sour cream pie crust. So good! Thanks for sharing!
That’s awesome, Theresa! I bet that homemade crust was delicious. I just made this quiche yesterday, too — but I used a frozen crust and leftover Easter ham. 🙂
Well, I think that’s a great idea! If I didn’t want to go to the store I had to use what I had on hand. Homemade pie crust is not usually my go-to. Ha! 🙂
I didn’t make it, I was just on the receiving end! Yum! I was invited to a friend’s house for lunch and what a delicious lunch it was! Tossed salad, fresh fruits, a d QUICHE! I just had to have the recipe! She printed it off, and that’s how I found your site. Looks like I might be trying some more of these recipe ideas. Thanks for this one, especially!
That’s awesome, Carolyn! I’m so glad that you enjoyed the quiche, that your friend shared the recipe, and that you discovered my blog. Enjoy the recipes, and thanks for taking the time to leave a note!
I pre-baked the defrosted pre-made crust and added a dash of nutmeg to the egg mixture. My family loved it!
Awesome! So glad that it was a hit, Christina. Thanks for taking the time to come back here and leave a note!
I used 2% milk with 1Tb of corn starch. I chose a Colby cheddar blend. I used fresh steamed broccoli. It was amazing! The entire family loved it. It is the first quiche my son liked. He ate half of the quiche by himself. This is a winner!
Thank you, Gina! We’re so glad you and your family enjoyed it!
Can I use fresh broccoli and if so, should I cook it beforehand and does it change the total cook time of the quiche?
Hi, Christine! Yes, you can definitely use fresh broccoli. I would parboil or steam the broccoli a little bit first so that it’s crisp-tender when you add it to the quiche. That way it won’t be too crunchy in your finished dish. You shouldn’t need to adjust the total cook time. Enjoy!
I am recuperating from hip surgery and my son has been making my meals. I wanted to do something nice for him. I came upon your recipe by chance and I am going to try it today using deli ham and fresh broccoli. I love onions and want to sauté them to add with the ham. I am so thrilled i found your recipe as it was exactly what i was looking for. On my way to kitchen. now. Thank you so much.
That sounds perfect, Dea. I know that your son will love it! 🙂
Should the crust be baked a little so it done and not doughy. I made a homemade butter crust
Hi, Christine! You can certainly parbake the crust if you prefer, but I’ve never had a problem with a doughy crust in the end. The crust should cook through while the filling cooks as well. Hope you enjoy the quiche!
This is just like I cook mine…but being a lazy cook, I stir the ham and cheese into the eggs and place the broccoli on top being careful not to overflow the pie shell.
Sounds great, too! Nothing wrong with being a lazy cook! 😉
I made a crustless version with fresh broccoli. Delicious!!
YUM! Thanks, Colleen!
Hey Blair can I use egg beaters instead of eggs ?
Hi, Ann Marie! Yes, I think that should work fine! 🙂
Wanting this comfort food as fast as possible I used fresh broccoli, but will steam it next time to reduce fluid. No milk, so I used half & half. The flavor comes from a sharp cheese (I used white goat cheddar), but Blair has given us a basic recipe that we could easily add Thyme, Basil, Savory, Turmeric, Jalapenos, whatever your desire or is growing in your garden. Perfect balance of egg to vegetable, meat & cheese.
I used Martha Stewart’s Pate Brisee crust recipe in a 9″ x 2″ fluted French Tin pan, because the filling looked like it would overflow a standard 9″ x 1.5″ aluminum pan, but it didn’t rise all that much and I could have used the shorter pan, which would have risen exactly to the top. Thank you so very much for posting this recipe!
Thank you, Alicia!
You missed where to out the cheese in your recipe! I didn’t have Mustard seeds so I used a tsp of honey Dijon Mustard and it gave a nice flavour! It’s still tasty!
Hi, Maggie! The cheese is listed in step #1 where it says, “Layer ham, cheese and broccoli in the pie crust.” Hope that helps. Glad you enjoyed it!
I make this often, every weekend lately! I love this quiche. Comes out perfect every time. I use a refrigerated pie crust.
Thank you, Jane! I’m so happy to hear that!
Best Quiche recipe yet. Lots of cheese, and cooked up perfect. Delicious!!
Thank you, Carol! We’re so glad you enjoyed it!