Broccoli and Ham Quiche Recipe (2024)

Use up your ham leftovers to make this easy quiche recipe! Broccoli, ham, cheese, and mushrooms combine for an easy-to-make, flavorful, delicious, and satisfying broccoli and ham quiche. Breakfast, lunch, or dinner, this versatile quiche dish is sure to please your entire family.

This is the perfect recipe to use up leftover ham. If you are a lover of a broccoli quiche, cheese quiche, or ham quiche, why not combine those terrific flavors into one delicious cheese, ham, and broccoli quiche recipe? This is one of the great recipes for leftovers. This is a delicious recipe the whole family will enjoy.

Broccoli and Ham Quiche Recipe

This is an easy recipe to make. A savory egg custard dish filled with lots of cheese, delicious ham, broccoli, sauteed onions, and whole eggs, this is a filling dish to have breakfast for dinner if you are so inclined. Of course, this is also a wonderful breakfast or brunch recipe.

Tips and variations for making this broccoli and ham quiche:

● If you would like to make your own pie crust, you may want to try this sweeter pie crust recipe. You can also use a pre-made refrigerated pie crust found in the dairy case.

● If you chose to use frozen broccoli instead of fresh broccoli, only cook for ½ the recommended time, and make certain you drain before adding to the rest of the mixture.

● You can substitute black pepper for white pepper.

● This is made with Swiss cheese, but you might choose cheddar cheese or provolone cheese instead.

● A tablespoon of Parmesan cheese added to the top of the quiche can also be very tasty.

● One clove of garlic is approximately 1 tablespoon. That is the amount you should use in the recipe if using jarred garlic.

● You can use whole broccoli, but I would dice/cut the pieces before adding the broccoli to the recipe. Broccoli florets might be the easiest to use.

● There are no bell peppers in this recipe. If you decide to add them, make certain to sauté them first.

● The flour is a binder. You can use Wondra instead.

● This is a great recipe for using leftover Easter ham or Christmas ham. If you do not have leftover ham, substitute a nice deli ham diced into small pieces.

● This makes 6-8 servings depending on how large you cut the wedges.

● If you use a keto pie crust or make this a crustless quiche, you could make this into a keto quiche (also change the flour binder). It is not keto-friendly as written, but easily adaptable.

● Garnish with sour cream if you like!

● All ingredients used in this recipe are commonly found at your local grocery store.

● If you enjoy quiches, you may want to try this Sweet Potato and Bacon Quiche Recipe

Try these ham recipes:

● Cuban Ham Sandwich Recipe
● Ham and Cheese Stromboli Recipe
● Ham Casserole Recipe (I always make two and freeze one for later!)

Broccoli and Ham Quiche Ingredients:

● 1 prepared 9″ Pie Shell
● 1 cup Swiss Cheese, shredded and divided
● 2 teaspoon Butter
● 1 Garlic Clove, minced
● 1 cup fresh mushrooms, sliced
● 1½ cups cooked Ham, diced
● 1 cup Broccoli, cooked (if using frozen broccoli, only cook for ½ the recommended time, and drain)
● 4 large Eggs
● ¾ cup Milk
● 2 teaspoon Flour
● ¼ teaspoon White Pepper

Broccoli and Ham Quiche Mise en Place:

● Non-stick Cooking Spray
● Frying Pan (skillet pan)
● 9-inch Pie Plate (use a deep dish)
● Bowl(s)
● Spatula
● Measuring Cup
● Measuring Spoons
● Knife
● Baking Sheet

Broccoli and Ham Quiche Directions:

1. Preheat oven to 350°F.
2. Spray your pie plate with a non stick cooking spray.

3. Place your pie shell into your pie pan. Pierce the bottom of your pie shell with a fork. Place the baking dish with the pastry shell in the center of the oven and bake for 10 minutes. Remove from oven and allow to cool.

4. Sprinkle ¼ cup Swiss cheese in the cooled pastry crust.

5. In a pan on the stove over medium heat melt butter and then sauté garlic. Add mushrooms and allow to soften.

6. In a separate mixing bowl, combine mushroom mixture, ham, and broccoli, ½ cup Swiss cheese; mix well.

7. Pour the broccoli and ham mixture into the baked and cooled pie shell, flatten the top of the mixture.

8. In the (now empty) mixing bowl, beat together eggs, milk, flour, and white pepper; pour into the pie shell.

9. Sprinkle the remaining ¼ cup of Swiss cheese on top of the filled pie shell.
10. Place filled pie shell on top of a baking sheet.

11. bake in a preheated 350°F oven for 35-40 minutes at or until inserted knife (at center) comes out clean; rotate quiche after 20 minutes of baking to promote even browning.

12. Let stand for 15 minutes before serving.
13. Refrigerate leftovers.

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