Leftover Ham, Cheese and Broccoli Quiche
Prep time
Cook time
Total time
This quiche takes less than an hour to make and can be made ahead.
Ingredients
Pie Crust (makes two crusts)
- 284 grams (2½ sticks) butter cut into small ¼-inch bits
- 313 grams (2½ cups) plain/all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 6 tablespoons ice cold water
Quiche Filling
- 3 eggs
- 225 ml (1 cup) cream
- ½ cup diced ham
- ½ cup broccoli florets (blanched)
- ½ cup grated cheddar cheese
- pinch of nutmeg
- ½ teaspoon pepper (white or black)
- ½ teaspoon salt (or to taste)
Instructions
Pie Crust
- Add dry ingredients to a bowl and whisk to combine.
- Place ⅔ of dry ingredients in the bowl of a food processor.
- Sprinkle cold cubed butter over flour.
- Pulse food processor until no dry flour remains, about 25 short pulses
- Spread mixture in bowl evenly with a spatula
- Sprinkle remaining flour mixture over the top and pulse just until the mixture is barely broken up, about 5 short pulses.
- Place mixture in the bowl you previously had the flour in.
- Sprinkle with the ice water.
- Using a rubber spatula, fold and press the dough until it comes together in a ball.
- Divide and wrap each disk in cling film and place in the refrigerator for a couple of hours. (or 30 minutes at my house)
- Preheat oven to 180C/350F
- Roll out one disk and place in the bottom of a quiche pan or pie dish and place crust in the refrigerator while you make the filling.
Quiche Filling
- Add the eggs, cream, nutmeg, pepper and salt to a bowl and whisk to combine.
- Take the pie crust out of the refrigerator and sprinkle the ham, broccoli and cheese on the bottom of the crust and pour over the mixture.
- Place in pre-heated oven for 40 minutes or until the center puffs up and is just barely wobbly.
- Serve with a side salad (or a bunch of grapes)
Recipe by Orgasmic Chef at https://orgasmicchef.com/leftover-ham-cheese-and-broccoli-quiche/