Ham and Broccoli Quiche
Description
This delicious quiche is filled with cooked ham, broccoli, cheese, and fresh chives and can be served for breakfast, brunch, or dinner.
Ingredients
•
1 (9 inch) pie crust
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1 1/2 cups fresh broccoli, chopped
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4 large eggs
•
1 1/3 cups whole milk
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1/2 teaspoon kosher salt, or to taste
•
1/8 teaspoon ground nutmeg
•
freshly ground black pepper to taste
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1/2 cup diced cooked ham
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1/2 cup grated Gruyere cheese
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2 tablespoons chopped fresh chives
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
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.
4
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.
5
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.
6
Reduce oven temperature to 375 degrees F (190 degrees C).
7
Break eggs into a large bowl and whisk until yolks and whites are combined. Add milk, salt, nutmeg, and pepper, whisking until well combined.
8
Sprinkle broccoli, ham, Gruyere cheese, and chives evenly over the crust. Pour egg mixture over the filling.
9
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.