Ham Broccoli and Cheddar Quiche

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

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

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

Ingredient Notes

• Pie Crust: Use store-bought for consolation or go handmade with our fool-proof pie crust. Each means, make sure to par-bake (partially bake) it so it stays crisp and doesn’t get soggy.
• Eggs: Big eggs work best so you’re going to get the acceptable ratios.
• Milk & Heavy Cream: The combo of milk and cream makes the filling further rich and custardy. If you would like a barely lighter selection, it is best to use all milk, but it surely certainly gained’t be as creamy.
• Salt & Black Pepper: Only a bit seasoning to strengthen the entire flavors. Be joyful in order so as to add a pinch of various spices do you have to like!
• Shredded Cheese: Light or sharp cheddar cheese pairs utterly with the ham and broccoli.
• Ham: Leftover ham is good for this recipe or you should purchase diced or chopped ham in packages, typically near the bacon.
• Broccoli: Latest broccoli offers a higher, company texture nonetheless frozen broccoli florets work too.

Avoiding Soggy Crusts

Crucial wrongdoer of a soggy crust is additional moisture out of your substances. Greens are always your first suspect as they’ve an inclination to launch quite a few water as they put together dinner. It is best to positively take away as quite a bit additional moisture as you presumably can 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” methodology, 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 throughout 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 precise distinction comes proper all the way down to the ratios of eggs and dairy. Quiche has a rich, custardy texture that’s practically soufflé-like.

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

Make-Ahead Selection

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