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This broccoli ham quiche is the best homemade quiche you’ll ever make. With a creamy, cheesy egg custard, savory ham, and fresh broccoli, it’s perfect for breakfast, brunch, or dinner. Easy to make, full of flavor, and totally irresistible—this recipe is one you’ll want to make again and again!
Best Ham And Broccoli Quiche
I first tasted quiche at a French bakery and fell in love instantly. It’s probably one of my favorite things to eat, and I never miss the chance to enjoy it whenever I see it on a menu. There’s just something about the buttery, crumbly crust filled with savory egg custard, flavored with ham, bacon, spinach, and more. But this cheesy ham and broccoli quiche? It’s by far the best homemade quiche I’ve ever had. No kidding.
I’ve had plenty of great quiches in my time, but this broccoli ham quiche recipe is on a whole different level. The secret? Quality ham—it makes all the difference. A good ham adds that smoky, savory flavor that really transforms the egg custard. Add some fresh broccoli florets into the mix, and you’ve got a filling, flavorful dish that’s perfect for brunch, lunch, or dinner.
Big thanks to my amazing baking assistant Kendoll, who helped combine the best crust recipe with this delicious filling to make a knockout quiche. It’s truly a recipe you’ll want to make again and again! Check out my tips and tricks below to make sure your ham and broccoli quiche turns out perfect every time!
Why This Quiche Recipe Is Worth Trying
- Unbeatable flavor combo. The smoky ham, fresh broccoli, and creamy, cheesy egg custard come together in a way that’s nothing short of irresistible. One bite, and you’ll be hooked!
- Simple to make, big on flavor. Don’t be fooled by how impressive it looks. This quiche is ridiculously easy to make—think buttery, flaky crust, creamy filling, and big flavor—all with minimal effort!
- Leftovers never tasted so good. If there are any leftovers (which there probably won’t be), they taste just as amazing the next day. Perfect for meal prep, a quick snack, or another round of quiche goodness.
Ingredients You’ll Need
Crust
- All-purpose flour
- Salt
- Butter – I used cold unsalted butter.
- Greek yogurt – You can substitute with sour cream, or in a pinch, use regular plain yogurt.
- Lemon juice
- Water – Ice water is key to keeping the dough cold and flaky
Filling
- Onion – Yellow or white onions work well.
- Broccoli florets
- Milk – I used whole milk.
- Eggs
- Salt
- Black pepper
- Cubed ham
- Shredded cheddar cheese
- Grated Parmesan cheese
For all the details on each ingredient, check out the recipe card at the bottom of this post.
How To Make Broccoli Ham Quiche
For the crust, whisk the flour and salt together in a large bowl. Then, cut the chilled butter into cubes and use your fingers to rub it into the flour until the biggest pieces are about the size of peas. In a small bowl, mix the yogurt, lemon juice, and ice water. Once it’s all whisked together, pour it into the flour mixture and stir it gently.
Once it’s all mixed, stir gently to combine. If the dough feels too sticky, just add a few teaspoons of flour until it’s manageable. Then, gather the dough into a ball, wrap it up in plastic, and pop it in the fridge for at least an hour—or overnight if you want to prep ahead!
When you’re ready to bake, go ahead and preheat the oven to 400°F (207°C). Take the dough out of the fridge, ditch the plastic, and roll it out on a floured surface. Aim for about 1/8 inch thick. Once it’s rolled out, just place it into a 9-inch pie plate, and you’re all set!
For the filling, start by sautéing the diced onion in a little oil over low heat until it softens, then set it aside. Next, blanch the broccoli florets by tossing them in boiling water for about 10 seconds, then drain them and set them aside too.
In a medium bowl, whisk together the milk, eggs, salt, and pepper, then set it aside for now. Next, layer the ham, broccoli, Parmesan, cheddar cheese, and sautéed onion in the pie crust. Once that’s all nicely layered, pour the egg mixture over everything, making sure it’s evenly spread out.
Pop the quiche in the oven and bake it for about 45 minutes, or until you stick a knife in the center and it comes out clean. Once it’s done, let it sit for 5 minutes to cool slightly, then slice it up into wedges. Serve it warm and enjoy!
Secrets To Perfect Broccoli Ham Quiche
- For that flaky, buttery crust, make sure your butter and water are nice and cold. This keeps the fat solid while baking, giving you that perfect crumbly texture. And don’t skip chilling the dough for at least an hour—this lets the gluten relax, so your crust turns out super tender.
- Just blanch your broccoli for about 10 seconds—this keeps its bright color and crisp texture. Don’t overdo it, or you’ll end up with mushy broccoli, and nobody wants that in their quiche.
- Quality ham is key! Go for a good, smoky ham that’ll really add flavor to your quiche. Thick-cut, fresh ham works best—skip the deli-sliced stuff, it’s usually too thin and watery to give you that perfect bite.
- Once your quiche is out of the oven, let it rest for about 5 minutes before slicing. This gives the egg filling time to set, so it won’t be runny when you cut into it. It makes a big difference for that perfect, clean slice!
Frequently Asked Questions
I highly recommend making your own crust for the best flavor and flakiness, but if you’re short on time, a store-bought crust will work just fine—just choose a good-quality one!
Yes! Assemble it (without baking) and refrigerate for up to 24 hours. If baked, cool, wrap tightly, and refrigerate for up to 3 days or freeze for 1 month. Reheat at 350°F (175°C) for 10 minutes.
To know when it’s done, look for golden edges and a center that barely jiggles. You can also insert a knife near the center—if it comes out clean, it’s ready.
Store in the fridge for up to 3 days, tightly covered. For freezing, wrap slices individually and store for up to 1 month. Avoid the microwave – it can make the crust soggy. Reheat in the oven at 350°F (175°C) for 10 minutes.
This recipe is only 437 calories per serving.
What To Serve With Broccoli Ham Quiche
For an easy and wholesome brunch, lunch, or light dinners, I recommend the following recipes:
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Other Recipes You Might Like
Broccoli Ham Quiche
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour, plus 2 tablespoons
- 1/4 teaspoon salt
- 1 stick butter, chilled unsalted butter, cubed, 8 tablespoons
- 1/4 cup Greek yogurt
- 2 teaspoons lemon juice
- 1/4 cup ice water
For the Filling:
- 1/4 cup onion, diced
- 1 cup broccoli florets
- 1 cup milk
- 4 large eggs, slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cubed ham
- 2 cups shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
For the Crust
- Whisk the flour and salt together in a large bowl. Add the chilled cubes of butter, and use your fingertips to break the butter into the flour until the largest pieces are the size of peas. In a small bowl, whisk together the yogurt, lemon juice, and ice water, then pour the mixture into the bowl with the flour.
- Stir gently to combine, adding a few teaspoons of flour if the dough is sticky. Then gather the dough into a ball, wrap it in plastic, and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat the oven to 400°F (207°C). Remove the dough from the fridge, discard the plastic, and roll it out on a floured surface until you have a sheet about 1/8 inch thick. Place the crust in a 9-inch (23 cm) pie plate.
For the Filling
- Sauté the diced onion with a little oil over low heat. Set aside. Blanch the broccoli florets in boiling water for 10 seconds. Drain and set aside.
- In a medium bowl, mix the milk, eggs, salt, and pepper; set aside. Layer the ham, broccoli, Parmesan cheese, cheddar cheese, and sautéed onion in the crust-lined pie plate. Pour the egg mixture over the layered ingredients.
- Bake the quiche for 45 minutes, or until a knife inserted in the center comes out clean. Let it stand for 5 minutes, then cut into wedges. Serve warm.
Notes
- For that flaky, buttery crust, make sure your butter and water are nice and cold. This keeps the fat solid while baking, giving you that perfect crumbly texture. And don’t skip chilling the dough for at least an hour—this lets the gluten relax, so your crust turns out super tender.
- Just blanch your broccoli for about 10 seconds—this keeps its bright color and crisp texture. Don’t overdo it, or you’ll end up with mushy broccoli, and nobody wants that in their quiche.
- Quality ham is key! Go for a good, smoky ham that’ll really add flavor to your quiche. Thick-cut, fresh ham works best—skip the deli-sliced stuff, it’s usually too thin and watery to give you that perfect bite.
- Once your quiche is out of the oven, let it rest for about 5 minutes before slicing. This gives the egg filling time to set, so it won’t be runny when you cut into it. It makes a big difference for that perfect, clean slice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you pre bake the case?
No.
Hi just wondering if there isa substitute for the Greek yogurt? Got everything except the yogurt.
Hi, is there any other ingredient that I could replace the Greek yogurt with?
Sour cream.
Hi, thx for sharing the recipe.
However, is it possible to give measurement of ingredients in grams? Like 1 stick of butter (8 tablespoons) is how many gram?
Thanks once again :)