Ham and Broccoli Quiche Recipe (2024)

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This Ham and Broccoli Quiche Recipe is unbelievablyscrumptious and such an easy quiche recipe to make. All you need is eggs, cream, a bit ofleftover holiday ham plus a few more ingredients and you’ll have a dish that rivals the results from any gourmetrestaurant!

Easy Ham and Broccoli Quiche Recipe – Perfect for Leftover Ham!

For the past several years we’ve hosted the Thanksgiving festivities at our house. Depending on who comes, it can be a pretty big crowd. This year, we numbered 25 in total (kids and adults) and everybody stayed at least one night. (My parents have a house next door, so we have room for everyone.) So feeding 25 people? Yep, that is a lot of food!

We fried three turkeys, 30 pounds of chicken wings and baked a 12-pound ham. It was a ton of food, and we have definitely had a good amount of leftovers.

We divvied the turkey up into meal sized portions and gone to the freezer. There was ham leftover as well, but we’ve pretty much taken care of the ham with sandwiches and with the easy quiche recipe I’m sharing today.

Thank you to Shamrock Farms for sponsoring this post and making it possible for me to continue sharing great recipes and crafts!

Why You Need to Make this Quiche Recipe:

There are so many ways to use up leftover ham, though I have to say, a quiche might possibly be the most delicious way to use the ham. The great thing about quiches is they are perfect for any meal and they only require a few ingredients and are easy to toss together.

This Ham and Cheese Quiche is loaded with ham, broccoli and cheese – It is AMAZING! Rich, creamy and better than any store bought quiche.

When I was planning this recipe, I originally thought to make a crust-less quiche to help keep me on my low carb track, but I figured, why not put it in a pie shell since that’s what everyone loves. I’ll just not eat the crust…

HA- that was just deluded thinking on my part! This easy quiche recipe is so delicious, and the pie crust came out so perfectly; once I had a tiny little taste, there was no way I could not eat the crust.

Ingredients in this Quiche:

1 deep dish, 9 inch pie crust or 2 regular pie crusts
6 eggs
1 1/2 cups heavy cream or half and half
1 1/2 cups diced ham
1 cup chopped broccoli florets
1 1/2 cup shredded cheddar cheese
salt and pepper

How to Make this Quiche Recipe

(scroll down for the printable recipe card and how to video)

Preheat oven to 375 f. Line pie dish with crust and prebake for 10 minutes.
In large mixing bowl, whisk eggs and cream together. Add remaining ingredients. Combine well.
Pour egg mixture into prebaked pie crust.
Reduce oven to 350 f. Bake quiche about 45 to 55 minutes or until a knife inserted in the center comes out clean.
Tip: If you find your crust is getting too dark, cover the edges with foil or use a pie shield.

This Quiche Recipe Makes a Lot of Quiche!

This recipe is for a DEEP DISH, 9-INCH PIE PLATE, and depending on the depth of your pie plate, you might not be able to fit all of the egg mixture into your crust. (The store-bought crust that comes in a throw-away tin that says 9 inches is definitely NOT what I consider a deep dish pie plate. If you’re using the kind of frozen crust you unroll, just give it a couple of extra rolls with a rolling pin to fit a deep dish plate.
If you use a regular size pie pan, you’ll need 2 of them.

Question: Can I freeze this Ham and Broccoli Quiche?

For Best results (I found this on reference.com, but have not tried it.) Place quiche in the freezer on a baking sheet. “Once the quiche begins to harden, remove it from the baking sheet, wrap it in freezer paper and seal it inside a freezer bag. Then, return the partially frozen quiche to the freezer for full freezing and storage. A frozen, baked quiche does not need to be thawed out in advance of reheating.”

How to Reheat an Already cooked, Frozen Quiche:

Preheat your oven to 350 degrees. Place quiche on baking sheet and cover with foil. Bake for 30 to 35 minutes. The quiche ready when it reaches an internal temperature of 160 degrees. Allow quiche to cool 10 minutes before cutting.

A few more holiday-ish recipes you might enjoy:

Family Favorite White Chicken Chili
Biscuits and Gravy with Sausage and Egg Breakfast Casserole
Whipped Cranberry and Walnut Cream Cheese Recipe
Pumpkin Pie Baked Oatmeal with Thickened Cream

Pin this Ham And Broccoli Quiche recipe here for later:

Easy Ham and Broccoli Quiche Recipe

5 Stars4 Stars3 Stars2 Stars1 Star5 from 20 reviews

Author: Jamie Sanders
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 8 slices 1x

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Description

This Ham and Broccoli Quiche Recipe is so easy to make, all you need is eggs, cream, a bit ofleftover holiday ham plus a few more ingredients and you’ll have a dish that rivals the results from any gourmetrestaurant!

Ingredients

Scale

1 deep dish, 9 inch pie crust or 2 regular pie crusts (Deep dish – store bought or make your own. If you use the 1 deep dish plate you will probably have filling left over)
6 eggs
1 1/2 cups heavy cream or half and half
1 1/2 cups diced ham
1 cup chopped broccoli florets (pre-cooked to crisp-tender)
1 1/2 cup shredded cheddar (I used Colby jack and it was super yummy)
1/8 tsp salt
1/8 tsp pepper

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 375 f. Line pie dish with crust and prebake for 10 minutes.
In large mixing bowl, whisk eggs and cream together. Add remaining ingredients. Combine well.
Pour egg mixture into prebaked pie crust.
Reduce oven to 350 f. Bake quiche about 45 to 55 minutes or until a knife inserted in the center comes out clean.

Notes

Use heavy cream for a more decadent quiche.
You need to use a deep dish pie crust to fit all the filling into 1 pie, so depending on the depth of your pie plate, you may not be able to fit all of the egg mixture into your crust. (Most store-bought crusts that comes in a throw-away tin are not deep dish. If you don’t have a big enough deep dish pie plate, just use 2 regular pie plates.)

This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.

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About the AuthorJamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.

FAQs

Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

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What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

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Should vegetables be cooked before putting in quiche? ›

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Read On ›

Do you have to bake crust before quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

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What is the ratio for egg and milk when making quiche? ›

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust. This is definitely a recipe to have in your repertoire. Consider it a keeper with endless filling possibilities!

What is a substitute for heavy cream in a quiche recipe? ›

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

Why do you put flour in quiche? ›

Here are a couple things to focus on if you want to bake an exceptional quiche.

Thicker crust: Establishing a great crust is everything in the quiche realm. ...
Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Aug 26, 2023

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Why is the egg filling of my quiche runny? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Read On ›

What not to put in quiche? ›

Using too many eggs in the custard.

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Is it OK to cook quiche the day before? ›

Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.

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Should quiche jiggle when done? ›

It doesn't matter what kind of quiche you're making; the best quiches jiggle a little bit on the top/center. They just do. It means they're perfectly baked – wobbling for the whole world to watch. When you've mastered this technique, you know you've officially made it.

View Details ›

Do you poke holes in pie crust for quiche? ›

The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump. Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up.

Tell Me More ›

What type of pan is used to bake a quiche? ›

A springform pan lets you create a deep, impressive quiche, and thanks to its removable sides, you can showcase your work. This is chef Thomas Keller's pan of choice. If you prefer less filling and a very neat-looking quiche, the tart pan is for you. Thanks to the removable bottom, you can easily unmold it.

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What if I forgot to Prebake pie crust for quiche? ›

Try placing the pie directly on the bottom of the oven. The heat transfer is quicker and no soggy bottom. However, this still may not be enough due to the quick time it takes to cook a quiche. Ohh and make sure you use regular bake (heat from bottom) not convection (heat from back and fanned).

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Is it better to use milk or heavy cream? ›

Heavy cream provides more fat, richness, and thickness. Milk is lower in fat and calories. Use heavy cream when you specifically need those properties whipped cream, frosting. Milk works for some cooking/baking uses.

Know More ›

What does milk do in a quiche? ›

Bake for 45-50 minutes until the quiche is cooked through and just slightly wobbly in the very center. Is milk better than heavy cream in quiche? Whole milk creates a nice texture to your quiche, but doing a combination of heavy cream and milk increases the fat content and creates a slightly richer texture.

Get More Info Here ›

Can I use 2% milk instead of heavy cream for quiche? ›

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

Learn More ›

Why use heavy cream instead of milk? ›

Full-fat dairy products such as heavy whipping cream contain more of the fat-soluble vitamins A, D, E, and K than low-fat or nonfat dairy. Also, your body absorbs fat-soluble vitamins better when you consume them with fat.

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