Broccoli and Ham Quiche With Tomatoes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/15/23
broccoli and ham quiche
Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
396 Calories
26g Fat
22g Carbs
19g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 396
% Daily Value*
Total Fat 26g 33%
Saturated Fat 12g 62%
Cholesterol 146mg 49%
Sodium 884mg 38%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 19g
Vitamin C 15mg 76%
Calcium 352mg 27%
Iron 2mg 11%
Potassium 338mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This ham and broccoli quiche makes a fantastic lunch or brunch dish, and it's super easy to put together. Use a ready-made pie shell or use your favorite pie pastry recipe. 

Ingredients include sliced mushrooms and tomatoes. Feel free to omit the mushrooms if you aren't a fan. The tomatoes add color. Use smaller grape tomatoes or cherry tomatoes if you like. This is a great way to use leftover ham, but cooked bacon or cooked crumbled sausage may be used instead.

Ingredients

  • 3 tablespoon unsalted butter, divided

  • 4 ounces sliced mushrooms

  • 1 (9- or 10-inch) unbaked deep-dish pie shell

  • 1 cup milk

  • 3 large eggs, beaten

  • 1 tablespoon all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup shredded sharp cheddar cheese, divided

  • 1 cup frozen broccoli, thawed and chopped

  • 1/2 cup diced ham

  • 1 small tomato, sliced

Steps to Make It

  1. Melt 1 tablespoon unsalted butter in a skillet or saucepan over medium heat. Add the sliced mushrooms and cook until the mushrooms are tender and have released their liquid. Drain them and set aside.

  2. Preheat oven to 375 F / 190 C / Gas 5.

  3. Line the pie crust with foil and fill with weights or dry beans. Bake pie crust for about 10 minutes or until it looks dry and lightly browned. Remove the foil and weights and let the crust cool.

  4. In a bowl, combine the milk, eggs, remaining 2 tablespoons unsalted butter, flour, salt, pepper and 3/4 cup of the cheddar cheese; whisk until well blended. Set aside.

  5. Sprinkle the remaining 1/4 cup of cheddar cheese over the crust. Layer the drained broccoli, ham, and mushrooms on the cheese layer. 

  6. Pour the milk and egg mixture over all, taking care not to overfill. Depending on the size of your pie dish, you might have to discard a little of the egg mixture. Or bake the extra mixture in a buttered ramekin.

  7. Arrange the tomato slices over the top of the quiche filling.

  8. Place the quiche a foil-lined baking sheet or large square of foil under the pie dish to catch any drips.

  9. Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean.