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Ham and Cheese Quiche

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A deliciously savory quiche featuring diced ham, a blend of sharp cheddar and Monterey Jack cheese, fresh broccoli, and a creamy custard, perfect for brunch or dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups broccoli, chopped Use florets cut into small, even pieces. Swap: frozen chopped broccoli, thawed and patted dry.
  • 1 cup onion, diced Yellow or white both work.
  • 2 cloves garlic, minced Add with the onion.
Main Ingredients
  • 1 cup cooked ham, diced Smoked or honey-glazed both taste great.
  • 1 cup shredded cheddar cheese Use sharp cheddar for rich flavor.
  • 1 cup shredded Monterey Jack cheese Melts beautifully.
  • 4 large eggs Room temperature for best blending.
  • 1 cup heavy cream Half-and-half can be used for a lighter custard.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper Adds a hint of spice.
  • 1 teaspoon paprika Smoked paprika gives extra depth.
  • 1 prepared pie crust 9-inch pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish; crimp edges and set aside.
  2. Chop broccoli into small florets. Dice the onion and ham. Grate both cheeses if not pre-shredded.
Mixing
  1. In a skillet over medium heat, sauté the diced onion in 1 tablespoon butter or oil until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat.
  2. In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and paprika until smooth.
Assembly
  1. Scatter the sautéed onion and garlic evenly across the bottom of the pie crust.
  2. Add the chopped broccoli and diced ham, then top with the shredded cheddar and Monterey Jack cheeses.
  3. Pour the egg and cream mixture slowly over the filling, allowing it to settle between pieces. Do not overfill; leave a small gap from the rim.
Baking
  1. Place the quiche on a baking sheet. Bake at 375°F (190°C) for 35–45 minutes until the edges are set and the center has a slight jiggle but is not liquid.
  2. If the crust browns too quickly, tent with foil for the last 10–15 minutes.
Serving
  1. Let the quiche rest for 10–15 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 1gSugar: 3g

Notes

For a lighter custard, substitute half the cream with whole milk. If your pie crust is very buttery and fragile, blind-bake for 8 minutes to prevent sogginess.
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