Broccoli and Ham Quiche With Tomatoes

broccoli quiche
Broccoli and ham quiche. Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: Serves 6
Ratings (7)

This flavorful broccoli and ham quiche is a great choice for brunch, lunch, or supper. The sliced tomatoes give the quiche extra color and flavor.

What You'll Need

  • 1 deep-dish pie shell, unbaked, 9-inch or 10-inch
  • 1 cup frozen chopped broccoli, cooked and well drained
  • 4 ounces sliced mushrooms
  • 1/2 cup diced ham
  • 1 cup milk or half-and-half
  • 3 large eggs, beaten
  • 2 tablespoons melted butter
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 small tomato or several grape tomatoes, sliced

How to Make It

1. Preheat oven to 375° F (190° C/Gas 5). Bake pie crust for about 10 minutes or until bottom is slightly brown. Let cool.

2. Combine milk, eggs, butter, flour, salt, pepper and 3/4 cup of the cheddar cheese; whisk until well blended. Set aside.

3. Sprinkle remaining 1/4 cup of cheddar cheese over the crust. Layer drained broccoli, ham, and mushrooms on cheese layer. 

4. Pour the milk and egg mixture over all, taking care not to overfill.

Depending on the size of your pie dish, you might have to discard a little of the egg mixture. Arrange the tomato slices over the top.

5. Place the quiche a foil-lined baking sheet or large square of foil under the pie dish to catch any drips.

6. Bake for 35 to 45 minutes or until a knife inserted in center comes out clean.

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