CHEESY HAM AND BROCCOLI QUICHE
Cheesy egg custard with ham and broccoli is the best homemade quiche you will ever make. It’s fantastic!
At a French bakery, I tried quiche for the first time and fell in love.
At restaurants that serve them, I never miss the chance to eat quiche, which is one of my favorite foods.
What draws people in is the flaky, buttery crust topped with an egg custard flavored with bacon, spinach, and other delectable ingredients.
Quiche is one of my favorite foods.
Not even kidding: This recipe for handmade cheesy Ham and Broccoli Quiche makes the best quiche I’ve ever tasted.
There are many excellent quiche recipes out there, but this one takes the cake.
The ham, and only a high-quality ham, is the recipe’s best-kept secret. It’s a game changer.
The egg custard has a smoky and tasty flavor since we used a high-quality ham.
Make this dish for brunch, lunch or dinner by adding fresh broccoli florets to the mixture.
Each serving of this recipe contains only 437 calories.
- 1 ¼ + 2 tablespoons of all-purpose flour
- 2 teaspoons of lemon juice
- 1 stick of chilled unsalted butter
- ¼ cup of iced water
- ¼ teaspoon of salt
- ¼ cup of Greek Yogurt
- 4 pieces of large eggs
- 2 cups of shredded Cheddar cheese
- 1 cup of broccoli florets
- 1 cup of cubed ham
- ¼ cup of diced onion
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- ¼ cup of grated Parmesan cheese
- 1 cup of milk
- The Crust: Combine and whisk the flour and salt in a large basin.
- Use your fingertips to break up the butter cubes in the flour until the largest bits are the size of peas. Add the cold butter cubes.
- Mix the yoghurt, lemon juice, and ice water in a separate bowl before adding it to the flour.
- Fold the dough to make a ball, wrap it in plastic, and put it in the fridge for 1 hour or overnight. Add an additional teaspoon of flour if the dough is still sticky.
- Preheat the oven to 400 degrees Fahrenheit.
- After removing the plastic from the dough, roll it out on a floured surface until you have a 1/8-inch-thick sheet of dough. Put the crust into a 9-inch pie pan.
- Filling: Sauté the diced onion in a small amount of oil over low heat until translucent. Ten seconds in hot water will do for blanching broccoli florets. Drain the water and set it away for later use.
- Set aside a medium bowl and whisk together the milk, eggs, and seasonings.
- Arrange the ham, broccoli, Parmesan cheese, cheddar cheese, and the sauteed onion on the crust-lined dish. Pour in the egg mixture.
- It’s done when a knife placed in the center comes out clean. Cut into wedges after 5 minutes of resting. Serve hot.