Ham, Cheddar and Broccoli Quiche

4.53 from 17 votes

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

Cook Time40

Total Time1 5

Yield: 8 servings

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:

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.
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.
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.
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

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