Ham Broccoli and Cheddar Quiche

This simple, selfmade quiche is our go-to indulgence for breakfast or brunch. We mix milk and heavy cream with eggs, which creates essentially the most creamy custard filling. Packed stuffed with savory ham, broccoli, and cheddar cheese, this quiche is each gentle and delicate, but surprisingly filling!

For extra taste mixtures and inspiration, our base Quiche Recipe.

What’s particular a couple of quiche? Quite a bit, truly! The quiche is a French tart with pastry crust and a savory, custard filling. What makes this breakfast meals so scrumptious is the fragile stability of textures. When cooked appropriately, you get a agency and flaky, golden brown crust, which holds the creamy, custard filling. Paired with totally different cheeses, greens, and sometimes seafood or pork, like this recipe, it truly is a culinary expertise.

Ingredient Notes

• Pie Crust: Use store-bought for comfort or go selfmade with our fool-proof pie crust. Both method, be certain to par-bake (partially bake) it so it stays crisp and doesn’t get soggy.
• Eggs: Giant eggs work greatest so you will get the best ratios.
• Milk & Heavy Cream: The combo of milk and cream makes the filling further wealthy and custardy. In order for you a barely lighter choice, you should utilize all milk, nevertheless it gained’t be as creamy.
• Salt & Black Pepper: Just a bit seasoning to reinforce all of the flavors. Be at liberty so as to add a pinch of different spices for those who like!
• Shredded Cheese: Delicate or sharp cheddar cheese pairs completely with the ham and broccoli.
• Ham: Leftover ham is ideal for this recipe or you should buy diced or chopped ham in packages, often close to the bacon.
• Broccoli: Contemporary broccoli offers a greater, agency texture however frozen broccoli florets work too.

Avoiding Soggy Crusts

The most important perpetrator of a soggy crust is extra moisture out of your components. Greens are at all times your first suspect as they have a tendency to launch quite a lot of water as they cook dinner. You’ll want to take away as a lot extra moisture as you may earlier than including 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” methodology, the place you partially bake the crust by itself first after which bake once more with the filling. This ensures a agency and golden crust that withstands the moisture from the filling whereas within the oven the second time round.

Frittata vs Quiche

At first look, the principle distinction between a quiche and a frittata is the crust—quiche has one, and frittata doesn’t. However the actual distinction comes right down to the ratios of eggs and dairy. Quiche has a wealthy, custardy texture that’s nearly soufflé-like.

A frittata, alternatively, is extra egg-heavy with much less dairy Some recipes add a splash of milk or cream, however the focus is on the eggs, making it denser—extra like an omelet. Frittatas are additionally cooked in a different way, beginning on the stovetop and ending within the oven.

Make-Forward Possibility

Bake the quiche totally, permit it to chill to room temperature, after which cowl it tightly. Retailer it within the fridge for as much as 3 days. Reheat in a 350°F oven for 15–20 minutes or till warmed by way of.