The beauty of a ham and broccoli quiche is that you can serve it just about any time you want. Like all our finest quiche recipes, it hits the spot at breakfast, brunch or dinner. And bonus: It’s one of our favorite leftover ham recipes after a holiday feast.
To prepare this quiche recipe, you start with a buttery, flaky pie crust, then fill it with a savory custard with cheese, ham and broccoli. It’s just the thing to slice and serve alongside a salad or fresh fruit. And since this recipe is super versatile, you can serve it as a main dish (or simple snack) any time of day.
Ham and Broccoli Quiche Ingredients
- Pie crust: A premade pie crust works well in this recipe, and it saves time with prep work. But you can always make pie crust from scratch. Either way, make sure you use a deep-dish pie crust to fit all the filling.
- Cheese: You’ll add Swiss and mozzarella cheeses to the custard filling. Cheddar would be a delicious alternative.
- Eggs: Use room-temperature eggs for the filling. It helps when whisking them with the dairy.
- Milk: Two percent milk or skim milk would lead to a thin, watery quiche, so opt for whole milk instead. For an even richer quiche, replace the whole milk with half-and-half (or use half heavy cream and half whole milk).
- Ham: Ham lends heartiness to the quiche. Since this recipe uses cooked ham, it’s a great way to use up a leftover ham roast (Psst:Â Here’s how to cook a ham perfectly every time.) No cooked ham on hand? You can buy precooked diced ham at the grocery store, or just dice up your favorite deli ham.
- Broccoli: Fresh broccoli is best, but you can use frozen broccoli if you prefer. If you do use frozen broccoli, thaw and drain it before adding it to the filling.
Directions
Step 1: Bake the crust
Preheat oven to 450°F. Line an unpricked pie crust with a double thickness of heavy-duty aluminum foil. Bake the crust for eight minutes. Remove the foil, and bake five minutes longer. Cool the crust on a wire rack while you prepare the filling. Reduce the oven temp to 350°.
Editor’s Tip: Partially baked crust helps prevent the dreaded soggy bottom. Check out more tips on how to blind bake pie crust.
Step 2: Make the quiche filling
In a bowl, toss the cheeses with the flour, and set aside. In a separate bowl, whisk together the eggs, milk, onion and seasonings. Stir in the ham, broccoli and the cheese mixture. Pour mixture into the prepared crust, and smooth out so it’s even.
Editor’s Tip: Tossing the cheese with flour helps to prevent it from sinking to the bottom of the quiche.
Step 3: Bake the quiche
Bake the quiche for 55 to 60 minutes or until set. Let stand for at least 10 minutes before slicing into it.
Editor’s Tip: Don’t skip the resting period after taking the quiche out of the oven. This will allow the quiche to set, helping to ensure clean slices when you cut the quiche.
Recipe Variations
- Try different meats: Quiche is an endlessly adaptable recipe. Swap out the ham for cooked chicken, bacon or ground meat like sausage or spicy chorizo.
- Switch up the cheese: Gruyere, feta, goat cheese and pepper jack are all tasty substitutions for the Swiss and/or mozzarella.
- Go big on veg: Replace the broccoli with spinach, red pepper or mushrooms. Be sure to cook the vegetables before adding them to the filling to remove any excess moisture.
- Spice it up: Add a dash of hot sauce to the filling before baking. (These are our Test Kitchen’s picks for best hot sauce brands.)
- Go crustless: Skip the crust entirely, and pour the filling directly into a buttered deep-dish pie plate. To make it entirely gluten-free, replace the flour in the recipe with tapioca flour or a gluten-free flour mix. Or skip the milk, and make a ham and broccoli frittata instead.
How to Store Ham and Broccoli Quiche
Ham and broccoli quiche can be stored, covered, in the refrigerator for up five days. Individual slices can also be stored in the refrigerator, either wrapped tightly in plastic wrap or kept in an airtight container.
Reheat individual slices in the microwave until warmed through, 30 to 45 seconds. You can also reheat quiche in the oven. Preheat the oven to 350°, place the quiche on a baking sheet, and cover with foil. Cook until heated through, 15 to 30 minutes. If there are only a few slices left in the dish it will take less time to reheat; if more than half of the quiche remains, it may take 30 minutes or more to heat through.
How to Freeze Ham and Broccoli Quiche
Ham and broccoli quiche can be frozen whole or as individual slices. Before freezing, let the quiche cool completely. For a whole quiche, wrap in a double layer of plastic wrap followed by a layer of foil. Store in the freezer for up to three months. To freeze individual slices, wrap each slice in a layer of plastic wrap followed by a layer of foil, and transfer to a freezer bag or other freezer-safe container. Freeze for up to one month.
To reheat frozen quiche, both whole and individual slices should be baked from frozen. For a whole quiche, unwrap and bake in a 350° oven for 60 to 90 minutes or until heated through. For individual slices, set on a baking sheet, and bake until heated through, 15 to 20 minutes.
Ham and Broccoli Quiche Tips
At what temperature should ham and broccoli quiche be served?
Ham and broccoli quiche is typically served warm. This quiche can also be served at room temperature or even cold if that’s how you prefer it.
How do I prevent a soggy bottom in my quiche?
Be sure to partially blind bake the crust before filling it. Saute any vegetables before adding them to the filling; it will help reduce any excess moisture.
