Ham Broccoli and Cheddar Quiche

This simple, selfmade quiche is our go-to indulgence for breakfast or brunch. We mix milk and heavy cream with eggs, which creates essentially the most creamy custard filling. Packed filled with savory ham, broccoli, and cheddar cheese, this quiche is each mild and delicate, but surprisingly filling!

For extra taste combos and inspiration, our base Quiche Recipe.

What’s particular a few quiche? Lots, really! The quiche is a French tart with pastry crust and a savory, custard filling. What makes this breakfast meals so scrumptious is the fragile steadiness of textures. When cooked appropriately, you get a agency and flaky, golden brown crust, which holds the creamy, custard filling. Paired with completely different cheeses, greens, and sometimes seafood or pork, like this recipe, it truly is a culinary expertise.

Ingredient Notes

• Pie Crust: Use store-bought for comfort or go selfmade with our fool-proof pie crust. Both means, make certain to par-bake (partially bake) it so it stays crisp and doesn’t get soggy.
• Eggs: Massive eggs work greatest so you will get the correct ratios.
• Milk & Heavy Cream: The combo of milk and cream makes the filling additional wealthy and custardy. If you need a barely lighter choice, you need to use all milk, but it surely received’t be as creamy.
• Salt & Black Pepper: Just a bit seasoning to boost all of the flavors. Be happy so as to add a pinch of different spices when you like!
• Shredded Cheese: Gentle or sharp cheddar cheese pairs completely with the ham and broccoli.
• Ham: Leftover ham is ideal for this recipe or you should purchase diced or chopped ham in packages, normally close to the bacon.
• Broccoli: Recent broccoli provides a greater, agency texture however frozen broccoli florets work too.

Avoiding Soggy Crusts

The largest wrongdoer of a soggy crust is extra moisture out of your components. Greens are all the time your first suspect as they have an inclination to launch loads of water as they prepare dinner. Remember to take away as a lot extra moisture as you possibly can earlier than including them to your quiche.

Pre-baking your pie crust with out the quiche filling is a key step—don’t skip it! We use the “par-baking” technique, the place you partially bake the crust by itself first after which bake once more with the filling. This ensures a agency and golden crust that withstands the moisture from the filling whereas within the oven the second time round.

Frittata vs Quiche

At first look, the principle distinction between a quiche and a frittata is the crust—quiche has one, and frittata doesn’t. However the actual distinction comes all the way down to the ratios of eggs and dairy. Quiche has a wealthy, custardy texture that’s nearly soufflé-like.

A frittata, then again, is extra egg-heavy with much less dairy Some recipes add a splash of milk or cream, however the focus is on the eggs, making it denser—extra like an omelet. Frittatas are additionally cooked otherwise, beginning on the stovetop and ending within the oven.

Make-Forward Choice

Bake the quiche absolutely, permit it to chill to room temperature, after which cowl it tightly. Retailer it within the fridge for as much as 3 days. Reheat in a 350°F oven for 15–20 minutes or till warmed by means of.