I did not eat this. But it sure looks good!
Though I have to eat food that’s healthy for my liver and [missing] gallbladder, my adult children – three of whom still live at home – don’t. So they get to enjoy the good stuff. 🙂
In order to use up some ham that I had (in some sort of non-boring fashion), I created this r-i-c-h quiche for my kids to enjoy.
It includes fresh, parboiled broccoli, cubed ham, and grated gruyere cheese in a homemade crust. Of course, you can use a pre-made, refrigerated crust to save time and effort. I didn’t have one at home, so I had to make one from scratch (not really that hard when you get used to doing it).
Quiche is a great way to use up leftover ingredients. I hope you like this concoction. Bon appetit!
Broccoli & Ham Quiche
- 1 deep-dish pie crust, baked empty for 10 minutes prior to filling
- 2 Tbsp butter
- ½ yellow onion, chopped
- ½ jalapeño, minced
- 1 cup fresh broccoli, chopped, parboiled, and drained
- 1.5 cups cubed ham
- 6 eggs, bean to blend
- 1.5 cups heavy cream or half-and-half
- 1.5 cups grated gruyere or Swiss cheese
- salt and pepper to taste
Preheat oven to 350°.
In a large saucepan, melt butter, and sauté onion and jalapeño until tender. Add ham and broccoli, mixing well and setting aside. Cool.
In a large mixing bowl, mix eggs and cream well. Add in cheese and ham-onion mixture. Adjust salt and pepper if desired.
Pour into prepared crust. Bake at 350° 45-55 minutes or until eggs in center are cooked through. Serve warm.