Ham and Broccoli Quiche recipe
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Ingredients
- 1 (9 inch) pie crust 1 ½ cups fresh broccoli, chopped 4 large eggs 1 ⅓ cups whole milk ½ teaspoon kosher salt, or to taste ⅛ teaspoon ground nutmeg freshly ground black pepper to taste ½ cup diced cooked ham ½ cup grated Gruyere cheese 2 tablespoons chopped fresh chives
Nutrition Info
- 229.2 caloriescarbohydrate: 13.6 gcholesterol: 109.2 mgfat: 15.1 gfiber: 1.3 gprotein: 9.9 gsaturatedFat: 5.3 gservingSize: -sodium: 452.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Ham and Broccoli Quiche
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
Lightly flour the bottom of a 9-inch pie or quiche pan and fit crust into the pan, all the way up to the edge. Lightly prick the bottom and sides of the pastry, 1 1/2 inches apart.
Cut parchment paper to fit the bottom of the pan, place parchment on the pastry, and put pie weights or dried beans on top of the parchment.
Bake on the center rack of the preheated oven for 10 minutes. Place pan on a wire rack, remove the weights and the paper, and allow to cool completely, about 30 minutes.
Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until softened, about 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Reduce oven temperature to 375 degrees F (190 degrees C).
Break eggs into a large bowl and whisk until yolks and whites are combined. Add milk, salt, nutmeg, and pepper, whisking until well combined.
Sprinkle broccoli, ham, Gruyere cheese, and chives evenly over the crust. Pour egg mixture over the filling.
Set quiche on a baking sheet and place on the center rack of the oven. Bake until egg mixture is set, 45 to 50 minutes. Insert a knife in the center of the quiche to test for doneness, quiche is done when the knife comes out clean. Pace pan on a wire rack to cool for about 10 minutes. Serve warm.