Introduction: Ham and Broccoli Quiche
This is one of my favorite dishes to make on a Sunday afternoon. We serve it with a garden salad or fresh fruit. I plan on taking one to my mother in law's house for Mother's day brunch this year! It is pretty simple-follow the basic quiche ratios, add ham and broccoli. I also like to add mild cheddar cheese (sharp cheddar doesn't melt as well).
1 frozen pie crust shell, thawed
1 cup leftover broccoli, chopped into bite size pieces
1 cup ham, cooked and diced
5 large eggs
1/4 cup milk (I used 1%)
1/4 teaspoon mustard
1/2 teaspoon dried minced Garlic
1/2 teaspoon dried chopped onion flakes
1/4 teaspoon paprika
1/4 teaspoon parsley (optional)
1 cup shredded mild Cheddar cheese
Pre-heat oven to 375°.
Prick the bottom of the thawed crust with a fork. Bake crust for 10 minutes. Remove from oven.
Dice your ham and broccoli. Saute the ham in a small pan. This removes the excess moisture, and will keep your quiche from becoming soggy. Sprinkle your ham in the bottom of the pie crust.
Beat the eggs and milk until slightly frothy. Mix in the mustard,garlic,onion flakes,paprika and parsley(optional). Salt and pepper to taste. [I choose to not use any salt, since there is plenty of salt in cheese.]
Pour egg mix into the baked pie crust.
Sprinkle broccoli and cheese (optional) over egg mixture.
Bake at 375° for about 30 minutes, or until quiche filling is set and top is ever so slightly browned.
HINT: tap your quiche. If it bounces back at you, its perfect!