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

Print Recipe

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.

Why do you put flour in quiche? ›

Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Read On ›

Should I cover my quiche when baking? ›

At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Get More Info Here ›

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

The best quiche ratio is 1 large egg to 1/2 cup of dairy. The ratio of the fat content from the dairy and the protein from the eggs determine the custard's final texture.

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What is a substitute for heavy cream in quiche? ›

Can I substitute the heavy cream in quiche? Short answer: Yes. Recommended substitutes: Half-and-half or whole milk. Caveats: Some quiche recipes call for all cream, some call for a mixture of cream and whole milk (with a popular ratio of 1:1), and some call for all milk.

Should pie crust be prebaked for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

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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.

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How to get the bottom of quiche crispy? ›

Some people like to paint the surface of the pastry base with lightly beaten egg white after the beans have been removed and before returning the dish to the oven as the egg white cooks onto the surface of the pastry and can act as a slight sealant to help to keep the pastry crisp.

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

Read The Full Story ›

Can you put too many eggs in a quiche? ›

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. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

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Why put nutmeg in quiche? ›

Salt, cayenne pepper, ground nutmeg: These seasonings flavor of the quiche, with salt balancing the flavors, cayenne pepper adding a slight heat, and ground nutmeg providing a warm, nutty undertone.

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Should quiche be in glass or metal pan? ›

The main draw of glass is that you can easily monitor the bottom and sides of the pie as it bakes. Metal pans conduct heat proficiently and are generally thinner than glass or ceramic, making them champs at browning crusts.