Deep Dish Ham and Broccoli Quiche
Breakfast quiche makes a great meal....anytime of day. It's easy to reheat a slice in the microwave when you get hungry and there are so many ingredient combinations you can create. Quiche is always a great way to use up leftover cooked meats....ham, sausage, bacon, even chicken and ground beef.
Servings: 8 servings
Chef Alli
Save this Recipe
Ingredients
- 1 deep dish pie crust, store purchased or made from scratch
- 6 large eggs
- 1 1/2 cups heavy cream (may substitute half and half but your quiche won't be as decadent and smooth in texture)
- 1 - 1 1/2 cups diced ham
- 1 cup frozen chopped broccoli florets, thawed
- 1 - 1 1/2 cups sharp shredded cheddar
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Instructions
- Preheat oven to 375 F.
- Place the pie crust into a deep dish pie plate, pricking the bottom and sides all over with a fork. Press the edges of the pie crust just over the edge of the pie plate and seal by pressing down a bit on the pie crust (this helps the pie crust not be able to shrink back when baked).
- Fill the empty pie crust with pie weights or dry beans, then bake the pie crust on the center oven rack, uncovered, for 10 minutes. (This is just par-baking the pie crust. You will bake it again once it's full of the quiche filling.)
- In a large mixing bowl, whisk eggs and cream together; stir in remaining the ingredients and combine well. Pour egg mixture into the prepared par-baked pie crust.
- Reduce the oven temperature to 350 F. Bake the quiche, uncovered, on center oven rack 40-45 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool 5 minutes before slicing into pieces.
Notes
www.ChefAlli.com
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
Tried this recipe?Let us know how it was!