Ham and Cheese Quiche

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A comforting quiche filled with savory ham, melty cheddar and Monterey Jack cheese, and fresh broccoli, perfect for brunch or quick dinners.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Brunch, Dinner

Cuisine: American

Calories: 350

Main Ingredients

6 large eggs Use fresh eggs for best results.
1 cup heavy cream For richest custard, use heavy cream.
1 cup cooked ham, diced Leftover ham works great.
1 cup cheddar cheese, shredded Sharp cheddar adds bite; swap for Swiss if you like.
1 cup Monterey Jack cheese, shredded Mild melting cheese.
1 cup broccoli florets, steamed and chopped Fresh or frozen; drain well if using frozen.
1 small onion, finely chopped
2 cloves garlic, minced
1 pre-made pie crust store-bought or homemade Fitted into a 9-inch pie dish.
Salt and freshly ground black pepper, to taste
1 pinch nutmeg Optional; add for warmth.
1 teaspoon chopped thyme Optional; add to taste.

Preparation

Preheat the oven to 350°F (175°C). Optionally, blind-bake the crust.
Steam broccoli for 2–3 minutes until bright green; drain and chop.
In a skillet, heat oil or butter. Sauté onion until translucent, about 4 minutes, then add garlic and cook until fragrant.
In a bowl, whisk eggs with cream until smooth; season with salt, pepper, and nutmeg.
Stir together ham, cheeses, broccoli, and sautéed onion/garlic. Spread mixture evenly in prepared pie crust.
Pour custard mixture over filling, ensuring ingredients are submerged.
Bake for 35–45 minutes, or until edges are set and center jiggles slightly.
Let rest for 10–15 minutes before slicing to finish setting.

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 18gFat: 24gSaturated Fat: 12gSodium: 400mgFiber: 1gSugar: 2g

Best enjoyed warm or at room temperature. Can be stored in the fridge for up to 3-4 days. Reheat in the oven for best results.

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