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This Easy Ham and Broccoli Quiche Recipe was my very fist attempt at quiche and I am hooked! While there are a few steps, especially if you are making your own crust, they are all very simple. My biggest piece of advice is to get everything organized and it comes together without much fuss. It’s an elegant brunch recipe that I will be making again and again.
What is quiche?
According to Wikipedia, “Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold.”
How to make the dough
This dough contains just four ingredients. They include:
- All Purpose Flour
- Salt
- Butter, cold and cut into cubes
- and Ice Water
A food processor makes quick work of this portion of the recipe, but since the dough is quite sticky and difficult to work with, it needs to chill before we can roll it. Wrap it in plastic wrap and refrigerate for 1 to 3 hours.
How to make the crust for Ham and Broccoli Quiche
Now that your dough is chilled, remove it from the plastic wrap and place on a lightly floured surface. I also like to dust the top of the dough and the rolling pin.
Roll the dough about an inch bigger than the quiche pan you are using, allowing for a bit of overhang. This just gives you a bit more forgiveness when fitting the dough in the pan. If you have any tears, you can pinch them together. If you have a hole or thin spot, just patch it with some of the excess dough. Use your rolling pin to go across the top to remove the excess and using a fork, make holes in the dough. This is called “docking” and will keep the dough from rising during baking. Immediately go back into the fridge for 15 minutes.
Blind baking the crust
The crust for this recipe is what we call “blind baked” and it is typical to use pie weights or dried beans to weight the dough down. I did not have either, so I placed a round of parchment on the dough and a cake pan lightly on top of that. I removed the pan halfway through the baking process. Continue to bake the crust until golden.
It should look like this. Now it’s time to fill our short crust.
Filling your quiche
When it comes to fillings, the options are endless.
I am using chopped frozen broccoli that I set out earlier in the day at room temperature to defrost and drain any excess liquids.
I added diced ham.
And topped with shredded cheese. I’m using mozzarella, Swiss would also be nice here.
All that’s left is to add the egg mixture which is nothing more than four beaten eggs, milk, salt, pepper and mustard powder. Pour this very slowly all over the cheese layer.
I like to add a bit more freshly cracked black pepper before baking. In the event that this might overflow, I opted to bake mine on a lined cookie sheet just for a little extra assurance.
Bake at 375 degrees for 35 to 45 minutes or until it is golden and cooked all of the way to the center.
Doesn’t it look beautiful? I allow mine to cool for 10 minutes prior to cutting. Right now, those ingredients and that cheese are so hot and melty, it would just ooze all over the place. I want nice clean slices. Top with freshly chopped parsley.
And there you have it! Easy Ham and Broccoli Quiche ready to serve to your family and friends.
The crust is tender and the filling is just so flavorful.
Did you make my Easy Ham and Broccoli Quiche Recipe? Leave me a comment below and let me know what you thought! You can also tag me with your photos on Instagram @aimee_stock I love seeing what you come up with 🙂
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Easy Ham and Broccoli Quiche Recipe
Equipment
- Quiche Pan
- Pie Weights
Ingredients
FOR THE SHORT CRUST/PASTRY:
- 1 1/4 c All Purpose Flour
- 1/2 tsp Salt
- 7 tbsp Butter very cold and cut into small cubes
- 3 tbsp Ice Water or more as needed
FOR THE HAM AND BROCCOLI FILLING:
- 4 large Eggs lightly beaten
- 1 1/2 c Cooked Ham cut into small cubes
- 1 1/2 c Mozzarella/Swiss Cheese shredded
- 1 c Frozen Broccoli thawed to room temperature, drained and cut into smaller florets
- 1 c Milk
- 1/2 tsp Salt
- 1/2 tsp Dry Ground Mustard
- 1/4 tsp Pepper
- Fresh Italian Parsley chopped, plus a sprig for garnish
Instructions
- Place frozen broccoli into a strainer to drain over a bowl and allow to come to room temperature.
TO MAKE THE SHORTCRUST:
- In the bowl of a food processor, add the flour, salt and butter. Pulse until it forms a coarse crumb. Drizzle in the 3 tbsp of water and allow it to come together. If it still seems too dry, add 1/4 tsp more at a time. It will form a ball with some loose crumbs. This is okay. Place into plastic wrap, form into a disc and refrigerate for 1 to 3 hours.
- After the dough has chilled, place onto a lightly floured surface and roll until you get about an 11" circle (just slightly larger than your quiche pan). Place the dough into the pan, gently fitting it in and using your rolling pin, remove any excess.
- Using a fork, dock the dough and immediately refrigerate for another 15 minutes.
- This dough needs to be blind baked before proceeding. This means you need to weigh it down or it will puff up. I just used a cake pan, but if you have pie weights or even dried beans that you use specifically for baking, that works perfectly as well. Bake for 20 minutes, remove the weights and continue to bake for up to another 10 minutes or until golden and cooked through.
TO MAKE THE FILLING:
- Meanwhile, prep your filling. Whisk eggs, adding salt, pepper and ground mustard powder.
- Dice the ham and shred the cheese. Also take this time to cut the thawed broccoli into smaller florets.
- Layer the broccoli, ham and cheese over the crust. I like to sprinkle a bit more pepper at this point.
- Slowly pour the egg mixture over the filling trying to cover as much as possible. Place the quiche pan onto a sheet pan in case it overflows. Bake for 35-40 minutes or until a knife inserted in the center comes clean. Let stand for 10 minutes before cutting.
- Garnish with freshly chopped parsley.