Ham & Broccoli Quiche

Let’s be real...quiche is just a fancy way to eat pie for dinner! This is a savory recipe for your leftover Easter ham. The flaky crust gives way to a creamy interior overflowing with salty ham and tender broccoli, while the Gruyère cheese adds a nutty, wonderful taste.

Ingredients

– 1 pre-made 9-inch pie crust, thawed if frozen
– 1 1/2 cup diced cooked ham
– 1 1/2 cups small broccoli florets, blanched
– 1 cup shredded Gruyère cheese
– 4 large pasture-raised eggs, lightly beaten
– 1 cup heavy cream
– 1/4 cup whole milk
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
– 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with unsalted butter.

2. Press the pre-made pie crust firmly into the greased pie dish, trimming any excess dough from the edges.

3. Evenly distribute the diced cooked ham and blanched broccoli florets over the bottom of the pie crust.

4. Sprinkle the shredded Gruyère cheese uniformly over the ham and broccoli layer.

5. In a medium mixing bowl, whisk together the lightly beaten pasture-raised eggs, heavy cream, whole milk, kosher salt, freshly ground black pepper, and freshly grated nutmeg until fully combined and slightly frothy.

6. Slowly pour the egg and cream mixture over the ingredients in the pie crust, ensuring it spreads evenly without overflowing.

7. Place the pie dish on a baking sheet to catch any potential spills and bake in the preheated oven for 35–40 minutes, or until the center is set and the top is golden brown.

8. Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes before slicing to allow the filling to firm up.

9. Slice into wedges and serve warm or at room temperature.