Broccoli Ham Quiche
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!
Servings: 4 people
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
Adapted from: Husbands that Cook and Pillsbury
Contributor: Kendoll Baldwin
- 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
Serving: 4people | Calories: 437kcal | Carbohydrates: 37g | Protein: 35g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 308mg | Sodium: 1214mg | Fiber: 1g | Sugar: 5g