Ham and Broccoli Quiche
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
If you're not a morning person, check out method #2 in the post above to cut down on your prep time the morning of!
  • 2 frozen pie crusts, thawed
  • 4 Tablespoons unsalted butter
  • 1 large sweet Vidalia onion
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 medium head fresh broccoli, chopped into small florets
  • 2 (8 oz) packages cubed cooked ham
  • 3 cups (¾ lb) Gouda cheese, grated
  • 6 eggs
  • 1 ½ cup milk
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • ¾ teaspoon dry mustard
  1. Preheat oven to 375˚F. Allow pie crusts to thaw while preparing the quiche filling
  2. Prep by grating the cheese and chopping the onion and broccoli. Drain excess liquid from the ham
  3. In a large skillet, melt butter with diced onion and garlic. Cook on medium heat for 5 minutes or until onions become translucent
  4. Add broccoli florets and sauté another 5 minutes or until broccoli has softened
  5. Divide onion and broccoli mixture into each pie crust. Sprinkle one package of ham on top of each quiche
  6. Sprinkle half the cheese over each quiche
  7. In a large bowl, whisk eggs until well beaten. Add the milk, salt, pepper and dry mustard and whisk until well incorporated. Divide the liquid between each pie crust, being sure not to over-fill
  8. Place quiche on a baking sheet and bake for 34-45 minutes, until eggs are set (you can check this by toothpick method, or jiggling the baking sheet to check for wobble!)
  9. Let cool for 15 minutes before serving
  10. Enjoy!
Recipe by hOhm Cooking at http://hohmcooking.com/2017/06/18/ham-broccoli-quiche/