Ham Broccoli and Cheddar Quiche

This simple, do-it-yourself quiche is our go-to indulgence for breakfast or brunch. We combine milk and heavy cream with eggs, which creates in all probability probably the most creamy custard filling. Packed full of savory ham, broccoli, and cheddar cheese, this quiche is every gentle and delicate, however surprisingly filling!

For further style mixtures and inspiration, our base Quiche Recipe.

What’s specific just a few quiche? Heaps, really! The quiche is a French tart with pastry crust and a savory, custard filling. What makes this breakfast meals so delicious is the delicate stability of textures. When cooked precisely, you get a company and flaky, golden brown crust, which holds the creamy, custard filling. Paired with completely totally different cheeses, greens, and generally seafood or pork, like this recipe, it really is a culinary experience.

Ingredient Notes

• Pie Crust: Use store-bought for consolation or go do-it-yourself with our fool-proof pie crust. Each methodology, make it possible for to par-bake (partially bake) it so it stays crisp and doesn’t get soggy.
• Eggs: Big eggs work biggest so you’re going to get the becoming ratios.
• Milk & Heavy Cream: The combo of milk and cream makes the filling additional rich and custardy. To ensure that you a barely lighter chance, it is best to make the most of all milk, nonetheless it obtained’t be as creamy.
• Salt & Black Pepper: Only a bit seasoning to strengthen all the flavors. Be completely satisfied in order so as to add a pinch of various spices for individuals who like!
• Shredded Cheese: Mild or sharp cheddar cheese pairs utterly with the ham and broccoli.
• Ham: Leftover ham is good for this recipe or you should buy diced or chopped ham in packages, usually near the bacon.
• Broccoli: Latest broccoli provides a larger, company texture nonetheless frozen broccoli florets work too.

Avoiding Soggy Crusts

The biggest wrongdoer of a soggy crust is further moisture out of your substances. Greens are always your first suspect as they tend to launch a number of water as they put together dinner. It’s best to undoubtedly take away as rather a lot further moisture as you’ll sooner than together with them to your quiche.

Pre-baking your pie crust with out the quiche filling is a key step—don’t skip it! We use the “par-baking” method, the place you partially bake the crust by itself first after which bake as soon as extra with the filling. This ensures a company and golden crust that withstands the moisture from the filling whereas inside the oven the second time spherical.

Frittata vs Quiche

At first look, the first distinction between a quiche and a frittata is the crust—quiche has one, and frittata doesn’t. Nevertheless the true distinction comes proper right down to the ratios of eggs and dairy. Quiche has a rich, custardy texture that’s practically soufflé-like.

A frittata, nonetheless, is further egg-heavy with a lot much less dairy Some recipes add a splash of milk or cream, nonetheless the main focus is on the eggs, making it denser—further like an omelet. Frittatas are moreover cooked in any other case, starting on the stovetop and ending inside the oven.

Make-Ahead Selection

Bake the quiche completely, allow it to relax to room temperature, after which cowl it tightly. Retailer it inside the fridge for as a lot as 3 days. Reheat in a 350°F oven for 15–20 minutes or until warmed via.