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This easy Ham, Cheddar and Broccoli Quiche comes together with just a few minutes of prep! It’s a perfect make-ahead option for breakfast, brunch, lunch or dinner!
When my mom was in the hospital for almost a month at the beginning of the summer, 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. 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!
What is 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.
How to make Ham, Cheddar and Broccoli Quiche:
Fortunately, Sallie was willing to share her easy quiche recipe with all of us! Her version 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 need the following basic ingredients for this quiche:
- A frozen deep-dish pie crust
- Cubed, cooked ham (this is a great way to use up leftover ham if you have it)
- Grated cheddar cheese
- Frozen broccoli florets
- Eggs
- Milk
- Salt, dry mustard and pepper
I used some leftover Honey Baked Ham that my mom shared with me, but you can also purchase pre-diced ham or a ham steak in the refrigerated meat section at your grocery store.
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.
And hand-grated cheese always melts better than the pre-shredded stuff!
First, layer the ham, cheese and broccoli in the pie crust.
In a medium bowl, whisk together eggs, milk, salt, dry 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 at 375 degrees F for about 45-55 minutes, or until the center is set. It will be a beautiful golden brown on top!
Allow the quiche to rest for at least 30 minutes before slicing and serving!
What to serve with Broccoli Quiche:
Thanks to the protein, carbs, fat and veggies in this one dish, you’ve got a satisfying, complete meal in each slice. If you’d like to offer additional options on the side, here are a few ideas:
- Strawberry Spinach Salad and Poppy Seed Dressing
- A simple green salad dressed with Buttermilk Dressing
- Honey Lemon Fruit Salad
- Three Bean Salad
- Strawberry Muffins
Cook’s Tips and Recipe Variations:
- 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.
- Sallie uses cheddar in her quiche recipe, but you can substitute with any cheese that you prefer. Swiss, Gouda, or mozzarella would all work well, too!
- Instead of ham, substitute with an equal amount of cooked sausage or bacon.
- Can I make a broccoli quiche the day before? 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.
- Can you freeze baked quiche? Yes! After baking, allow the quiche to cool completely. Then wrap tightly and keep in the freezer for up to 2 months.
- How to reheat Ham, Cheddar and Broccoli Quiche: To reheat a frozen baked quiche, do NOT thaw the quiche first. Simply unwrap the frozen quiche and bake it in a 350 degree 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 degree F oven for about 15 minutes.
- This homemade cheese and broccoli quiche can be served warm, at room temperature, or cold.
Even more easy egg recipes that you might enjoy:
- Easy Frittata with Cheddar and Chives
- Baked Ham and Cheese Omelet
- Baked Western Omelet
- Sallie’s Easy Overnight Breakfast Casserole
Ham, Cheddar and Broccoli Quiche
Ingredients
- 1 frozen (9-inch) 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 eggs
- 1 cup whole milk or heavy cream
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375 degrees. Layer ham, cheese and broccoli in the pie crust.
- In a medium bowl, whisk together eggs, milk, salt, dry 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.
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.
- Sallie uses cheddar in her quiche recipe, but you can substitute with any cheese that you prefer. Swiss, Gouda, or mozzarella would all work well, too!
- Instead of ham, substitute with an equal amount of cooked sausage or bacon.
- Can I make a broccoli quiche the day before? 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.
- Can you freeze baked quiche? Yes! After baking, allow the quiche to cool completely. Then wrap tightly and keep in the freezer for up to 2 months.
- How to reheat Ham, Cheddar and Broccoli Quiche: To reheat a frozen baked quiche, do NOT thaw the quiche first. Simply unwrap the frozen quiche and bake it in a 350 degree 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 degree F oven for about 15 minutes.
- This homemade cheese and broccoli quiche can be served warm, at room temperature, or cold.
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!
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!