Broccoli, Ham and Cheddar Quiche
Description
Use your leftover ham and/or broccoli to make a great breakfast, brunch or lunch meal. In just a short time, you will have a wonderful meal that will please everyone.
Ingredients
pie dough for a single crust pie, store-bought or homemade
1 large onion, chopped
1 T. olive oil
salt and pepper, to taste
1 ½ c. small broccoli florets, cooked
1 ½ c. ham, chopped
1 c. shredded sharp cheddar cheese
1 ½ c. half and half
3 large eggs
pinch ground nutmeg
Directions
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Preheat oven to 375 degrees.
Roll dough into a 12 inch circle, about 1/16 inch thick. Line a 9 inch deep-dish pie plate with the dough, folding the overhanging dough under to make a thick border. Crimp edges.
Line dough with a sheet of parchment paper, fill with dried beans or pie weights; bake until edges begin to brown. Lift sheet of parchment paper to look at bottom. If dough is wet looking, lay parchment back down; bake another 5-6 minutes, checking dough again. When bottom of dough looks somewhat dry, remove parchment and weights; continue baking until a light golden brown all over. (If edges brown too quickly, cover them with foil and return to oven.) Remove crust; let sit until ready to bake quiche.
In a large skillet, heat olive oil over medium heat. Add onion; season with salt. Cook until golden, stirring occasionally to prevent burning. Add broccoli and ham to the pie crust, then distribute onions evenly over the top. Sprinkle cheese over the onions.
In a large bowl, whisk together the half and half, eggs and nutmeg. Add salt and pepper, then pour into the pie crust. Use a fork to spread filling around so the custard and cheese settle in.
Place quiche onto a baking sheet; put in oven. Reduce heat to 350 degrees; bake until center is barely set, about 35-45 minutes.
Remove from oven; let cool before slicing.
Serve warm, cold or at room temperature.
6 servings
** You can add a little chopped bacon instead of ham, if desired.