Broccoli & Ham Quiche

Posted on
I found this recipe in my ‘try this sometime’ folder.  It had been in there for quite a while– but,… it should have been ‘tried’ sooner!
Oh, so EASY and QUICK and GOOD…
It just so happened that when this came out of the panggangan this morning, I had three ‘guests’ show up (for different reasons).  So, I asked them, “Are you willing to be my ‘taste testers’?”  They all agreed– so, to start with, I served them a 1-2 inch slice.  This was a HIT!!!!
I say, “Don’t let the ‘broccoli’  word keep you from trying this– I think you will like it.”  I’ll go so far as to say if you think you do not like broccoli, it might be because you haven’t had it ………. this way!


  • 2 tablespoons butter
  • 1 med. onion, minced
  • 1 teaspoon minced garlic
  • 2 cups fresh broccoli florets, washed, drained and divided into small pieces.
  • 1 of 9″ unbaked pie crust (I used a convenient store bought ready-made crust.)
  • 1 and 1/2 cups shredded mozzarella cheese
  • 4 eggs, well beaten
  • 1 and 1/2 cups milk (or cream, if desired)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted
  • 1 cup lean ham, cut into small cubes. You could use fried and broken bacon pieces, pre-browned pork sausage, chicken, or ???  OR, you could leave all meat out and have this as a vegetarian quiche.


  • Line 9″ pie plate with unbaked crust and crimp edges as desired.
  • In a saucepan over medium heat, combine butter, minced onion and broccoli pieces.  When vegetables start to soften, add the minced garlic and continue only until vegetables are tender.
  • Put the tender vegetable mix into the crust-lined pie plate.*


  • Spread the Mozzarella cheese evenly over the vegetable layer.*
  • Beat the eggs and milk together; add salt and pepper; stir in tablespoon melted butter; pour this evenly over cheese layer.
  • Spread small cubes of ham (or meat of choice) evenly over top of all and gently press them down into the liquid with back of spoon.

Bake in pre-heated panggangan at 350-degrees UNTIL the center is ‘set’ (that is, until center area doesn’t jiggle when moved slightly).  For my oven, this took about 50 minutes.  Once you find out how this bakes with your oven, make a note of it for next time.

While I was waiting for the recipe to bake, I hung a lot of bedding on the line–  I just ‘had’ to take advantage of this beautiful day here!  (Gonna sleep good tonight with the smell of all this line-dried and aired out bedding surrounding me!)

This was oh, so pretty when it came out of the oven!

*  Some like to put the layer of cheese into the unbaked crust first; then the veggies, and then the milk.   I think this is a recipe you could ‘play’ with– using sweet peppers, mushrooms, and whatever else makes you ‘hum’!

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *