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Square side shot of a slice of easy ham and broccoli quiche on a blue and white plate.
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5 from 12 votes

Ham and Broccoli Quiche

This easy ham and broccoli quiche comes together with just a few minutes of prep and is delicious at any time of day!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine American
Keyword broccoli quiche, broccoli quiche recipe, easy quiche recipe, ham and broccoli quiche
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 260.5kcal
Author Blair Lonergan

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.
    Process shot showing how to make a ham and broccoli quiche.
  • In a medium bowl, whisk together eggs, milk, salt, ground mustard, and pepper.
    Whisking together egg mixture for quiche.
  • 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.
    Broccoli quiche before baking
  • 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.
    Baked ham, cheese, and broccoli quiche in a blue pie plate on a wooden table.

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.
Recipe adapted from Recipes and Remembrances cookbook from Etlan United Methodist Church.

Nutrition

Serving: 1slice | Calories: 260.5kcal | Carbohydrates: 10.7g | Protein: 15.2g | Fat: 16.9g | Saturated Fat: 8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6g | Cholesterol: 131.7mg | Sodium: 795.1mg | Potassium: 162.5mg | Fiber: 0.4g | Sugar: 2.5g