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!
Ingredients
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
Instructions
Preheat oven to 375˚F. Allow pie crusts to thaw while preparing the quiche filling
Prep by grating the cheese and chopping the onion and broccoli. Drain excess liquid from the ham
In a large skillet, melt butter with diced onion and garlic. Cook on medium heat for 5 minutes or until onions become translucent
Add broccoli florets and sauté another 5 minutes or until broccoli has softened
Divide onion and broccoli mixture into each pie crust. Sprinkle one package of ham on top of each quiche
Sprinkle half the cheese over each quiche
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
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!)
Let cool for 15 minutes before serving
Enjoy!
Recipe by hOhm Cooking at https://hohmcooking.com/2017/06/18/ham-broccoli-quiche/