Ham, Cheddar and Broccoli Quiche

This ham, cheddar and broccoli quiche is a great way to use leftover ham! It’s easy to make, bakes up beautifully in the pie crust and makes a delicious breakfast or brunch quiche.

We’ve got Easter coming up and in my family, that means honey baked ham.

It’s the one staple at Easter that we have every year, dating back to when I was a kid, and my daughter especially loves the stuff.

Typically, we have tons of leftover ham. I feel like that’s true of a lot of families.

And since I hate wasting food, I’m always finding ways to use it! (Like this ham breakfast hash after Thanksgiving!)

Now, honestly, I often just freeze it for at least a couple months since we’ve recently had our ham fill at the Easter holiday. 

It’s fast and easy to just pop it in the freezer and it also means zero extra cooking.

In case you're interested, here's what I do...

How to freeze leftover ham:

- You can pop sliced baked ham into a freezer-safe bag or container and freeze for up to 5-6 months. Be sure to label and date your bag or container.

- Defrost in the refrigerator overnight and it’s ready to use.

However, there are times when I also use our ham right away to make this easy, delicious ham, cheddar and broccoli quiche.

It’s loaded with leftover, chopped ham, bits of broccoli and plenty of shredded cheddar cheese.

The quiche is baked in a pie crust until golden brown and set, then served warm.

It’s hearty and satisfying, but won’t weigh you down. 

And the cheese and pie crust offer just enough decadence to make you want to go back for bite after bite. Seconds for sure. Maybe even thirds… 

No judging here!

This ham quiche makes a great breakfast or brunch dish to serve to family or friends, so it’s perfect if you have guests who are staying for the holiday.

It also freezes great, so it’s a perfect recipe to make ahead for another time.

And if you are a veggie lover like me, you should definitely check out this veggie lovers quiche that’s loaded with vegetables.

Also, in case you were wondering like me…

What’s the difference between a quiche and frittata?

- Simply speaking, a quiche has a pie crust, while a frittata is crustless. So the term “crustless quiche” is really technically a frittata.

- Other differences include that a quiche can handle more dairy such as cream or milk than a frittata because it’s made a bit more stable with that crust.

OK, now that we have that covered, let’s get cooking!

I’ve got some notes, tips and substitutions coming up below on how to make ham and cheese quiche. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Pie crust: I use a store-bought pie crust. It’s one of the frozen ones that’s formed and ready to go. No shame here. But absolutely make your own pie crust if you prefer.
• Cheese: I use a sharp white cheddar cheese. An orange cheddar is of course fine, too. You could even try this with gruyere cheese or a gruyere and Swiss cheese mix if you’d like.
• Extra cheese: Want to make it extra cheesy? Use ¾ cup of shredded cheese on the bottom of the pie crust (instead of the 1 cup called for) and then sprinkle ¾ cup more shredded cheese on the top of the quiche once the egg mixture has been poured in. This looks pretty too!
• Broccoli: You can swap in a different veggie if you’d like or leave it out if you want to have just a ham and cheese quiche. It's fine for the broccoli to go in raw, with no pre-cooking. (I actually prefer it that way.)
• Milk: Skim milk is my go-to because it’s what we always have on hand in the fridge. A 1% or 2% milk would be fine as well. Or you could sub half-and-half for the milk or use cream for a richer custard. You need 1 cup.
• Egg yolk: Brushing the pie crust with an egg yolk before sprinkling with cheese and adding the filling gives a great richness to the dish. However, you could skip this step if you prefer.

One other tip: This pie is very full. I recommend putting it on a foil-lined baking sheet before you fill it so it catches any bits that might spill over in the oven. Easy clean-up is always a good thing.

Oh, and I know you’ll be eager to dive right in, but it’s best to let the quiche sit for 10 minutes after it comes out of the oven. It helps the filling set up all the way and makes it easier to slice and serve.

Also, if you need to prep this ahead, that’s totally do-able. 

Here are a few pointers.

Make Ahead Tips:

1. You can prepare all the filling parts of this quiche the day before. Cover and refrigerate overnight. When ready to bake, add it to the prepared pie shell and bake as directed. This is my recommended method.
2. My second favorite way is to par-bake it. Assemble the quiche as directed and bake at 375 for 25 minutes. Then let it cool, cover and refrigerate for up to 2 days. When you are ready to finish baking it, remove the quiche from the refrigerator while the oven heats. Bake the quiche for 20-25 more minutes, until set.
3. You can also assemble the entire quiche ahead of time, wrap it tightly and refrigerate for up to a day before baking it at all. (Be very careful with this method because, as mentioned, it is a very full pie.) Add 10 minutes to the baking time.
4. Or assemble it ahead and freeze it. You’ll need to add 15-20 minutes to the bake time for a frozen quiche.

OK, now that we’ve baked up an absolutely delicious quiche, let’s get ready to serve it up!

If you are making this part of a brunch spread and need some more dishes to round out your menu, I’ve got you covered.

Brunch is one of my favorite meals and has long been one of my favorite times of day to entertain friends and family.

Translation: I have a ton of brunch recipes for you!

Brunch Pairing Ideas:

• Overnight cheesy grits casserole – creamy and dreamy
• Overnight French toast casserole – easy to prep ahead
• Healthy banana bread or healthy blueberry muffins
• Baked apple cinnamon donut holes – so poppable!
• Mixed greens salad with fruit – great for a light, fresh side

A fresh fruit salad would also be a great addition.

And of course, don’t forget the bubbly!

Mimosas are a favorite of course, but champagne brunch punch is a great way to kick things up a notch.

Finally, let’s talk about what to do with any leftovers. Assuming you are lucky enough to have some leftovers.

(Sometimes I make two quiches at once just to be sure to have extras to keep on hand.)

How to Store Leftovers:

- Leftover ham, cheddar and broccoli quiche can be stored, covered, in the refrigerator for up to 4-5 days. Reheat individual pieces in the microwave until warmed through. (It’s about 45 seconds for me.)

- You can also freeze leftover quiche. Cover with plastic wrap and then wrap in aluminum foil. Write the recipe name and date on the foil. Freeze for up to 3 months. Defrost overnight in the fridge then reheat.

I love having leftover quiche for a quick breakfast another day. I also will enjoy it for lunch, either on its own or with a small salad.

Whether you are looking to use up leftover ham from Easter or just need a delicious quiche for friends or family, I hope you give this ham, cheddar and broccoli quiche a try.

(And if you do, please leave a comment below or tag me on Instagram - I love seeing your creations!)

Enjoy!

XO,

Kathryn

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4.53 from 17 votes

Ham, Cheddar and Broccoli Quiche

This ham, cheddar and broccoli quiche is a great way to use leftover ham! It’s easy to make, bakes up beautifully in the pie crust and makes a delicious breakfast or brunch quiche.

Prep Time15 minutes mins

Cook Time40 minutes mins

Additional TimeAdditional Time10 minutes mins

Total Time1 hour hr 5 minutes mins

Yield: 8 servings

1x2x3x

Cook Mode

Ingredients

• 1 9- inch pie crust (store-bought or homemade)
• 1 egg yolk, beaten
• 1 cup shredded cheddar cheese
• 1 cup chopped, cooked ham
• 1 cup chopped broccoli florets
• 3 large eggs
• 1 cup skim milk (see notes)
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Preheat oven to 375. Prepare pie crust as directed if it needs to pre-bake. (I use a frozen pie crust that’s ready to fill.)
• Brush the bottom of the pie shell with the egg yolk. Sprinkle the shredded cheese over the bottom of the pie crust. Scatter the chopped ham on top of the cheese then add the chopped broccoli florets. Place the pie shell on a baking sheet lined with aluminum foil.
• In a medium bowl, whisk the eggs and milk together. Add the salt and pepper and stir to combine. Pour the egg mixture into the pie shell until ¾ full.
• Place the baking tray with the quiche in the oven and bake at 375 for 40-45 minutes, until set.
• Let the quiche cool for 10 minutes before slicing so it sets up.
• Serve warm and enjoy!

Notes

Pie crust: I use a store-bought pie crust. It’s one of the frozen ones that’s formed and ready to go. No shame here. But absolutely make your own pie crust if you prefer.

Cheese: I use a sharp white cheddar cheese. An orange cheddar is of course fine, too. You could even try this with gruyere cheese or a gruyere and Swiss cheese mix if you’d like.

Extra cheese: Want to make it extra cheesy? Use ¾ cup of shredded cheese on the bottom of the pie crust (instead of the 1 cup called for) and then sprinkle ¾ cup more shredded cheese on the top of the quiche once the egg mixture has been poured in. This looks pretty too!

Broccoli: You can swap in a different veggie if you’d like or leave it out if you want to have just a ham and cheese quiche.

Milk: Skim milk is my go-to because it’s what we always have on hand in the fridge. A 1% or 2% milk would be fine as well. Or you could sub half-and-half for the milk or use cream for a richer custard. You need 1 cup.

Egg yolk: Brushing the pie crust with an egg yolk before sprinkling with cheese and adding the filling gives a great richness to the dish. However, you could skip this step if you prefer.

Baking: This pie is very full. I recommend putting it on a foil-lined baking sheet before you fill it so it catches any bits that might spill over in the oven. Easy clean-up is always a good thing.

Make ahead tips:

1. You can prepare all the filling parts of this quiche the day before. Cover and refrigerate overnight. When ready to bake, add it to the prepared pie shell and bake as directed. This is my recommended method.
2. My second favorite way is to par-bake it. Assemble the quiche as directed and bake at 375 for 25 minutes. Then let it cool, cover and refrigerate for up to 2 days. When you are ready to finish baking it, remove the quiche from the refrigerator while the oven heats. Bake the quiche for 20-25 more minutes, until set.
3. You can also assemble the entire quiche ahead of time, wrap it tightly and refrigerate for up to a day before baking it at all. (Be very careful with this method because, as mentioned, it is a very full pie.) Add 10 minutes to the baking time.
4. Or assemble it ahead and freeze it. You’ll need to add 15-20 minutes to the bake time for a frozen quiche.

Leftovers: Leftover quiche can be stored, covered, in the refrigerator for up to 4-5 days. Reheat individual pieces in the microwave until warmed through. (It’s about 45 seconds for me.) You can also freeze leftover quiche. Cover with plastic wrap and then wrap in aluminum foil. Write the recipe name and date on the foil. Freeze for up to 3 months. Defrost overnight in the fridge then reheat.

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 15g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 118mg | Sodium: 512mg | Fiber: 1g | Sugar: 3g

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