Ham and Broccoli Quiche

Ingredients

• 1 deep dish, 9 inch pie crust or 2 regular pie crusts (Deep dish – store bought or make your own. If you use the 1 deep dish plate you will probably have filling left over)
• 6 eggs
• 1 1/2 cups heavy cream or half and half
• 1 1/2 cups diced ham
• 1 cup chopped broccoli florets (pre-cooked to crisp-tender)
• 1 1/2 cup shredded cheddar (Colby jack works great too)
• 1/8 tsp salt
• 1/8 tsp pepper

Instructions

1. Preheat oven to 375 f. Line pie dish with crust and prebake for 10 minutes.
2. In large mixing bowl, whisk eggs and cream together. Add remaining ingredients. Combine well.
3. Pour egg mixture into prebaked pie crust.
4. Reduce oven to 350 f. Bake quiche about 45 to 55 minutes or until a knife inserted in the center comes out clean.

Tips

• Use heavy cream for a more decadent quiche.
• You need to use a deep dish pie crust to fit all the filling into 1 pie, so depending on the depth of your pie plate, you may not be able to fit all of the egg mixture into your crust. (Most store-bought crusts that comes in a throw-away tin are not deep dish. If you don’t have a big enough deep dish pie plate, just use 2 regular pie plates.)
• If you find your crust is getting too dark, cover the edges with foil or use a pie shield.
• To freeze: Place quiche in the freezer on a baking sheet. Once the quiche begins to harden, remove it from the baking sheet, wrap it in freezer paper and seal it inside a freezer bag. Then, return the partially frozen quiche to the freezer for full freezing and storage.
• To reheat frozen quiche: Preheat your oven to 350 degrees. Place quiche on baking sheet and cover with foil. Bake for 30 to 35 minutes. The quiche is ready when it reaches an internal temperature of 160 degrees. Allow quiche to cool 10 minutes before cutting.

Attribution

Recipe from Scattered Thoughts of a Crafty Mom