This broccoli and ham quiche is a great recipe to use up leftover ham. Made with a very easy crust recipe, you may never want another quiche recipe again.
Does anyone still have leftovers from Thanksgiving? Anyone?
Well, since I freeze my leftovers, I still had some leftovers of the ham variety. Don't get me wrong, I could eat everyday all day and probably still not get bored of it, but I felt like the desserts on this blog were overpowering the savory food by, well, a lot, and I wanted to bring some balance when it comes to the food I make.
And it was a good call, because it resulted in this delicious quiche!
I can't ever get sick of quiche. I have made a broccoli and cheddar quiche before, but I wanted to revamp it with some of my leftover ham. The result was delicious. More than I could hope for. This was gone within a day.
Now that I think about it, this would be a great dish to serve for Christmas, or even after Christmas if you are like me and will have some (make that a lot of) ham leftovers. You can never go wrong with quiche. Just saying...
Broccoli and Ham Quiche
What you'll need:
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1/4 cup cold water
- 6 eggs
- 3/4 cup whipping cream
- 1 teaspoon Dijon mustard
- 1 small onion, chopped
- 1 cup broccoli, chopped
- 1 cup cheddar cheese, shredded
- 2 cups ham, cubed
- salt and pepper to taste
- Preheat the oven to 400˚F.
- Crust: In a medium bowl, beat together the oil and water. Add in the flours and salt, and mix in until fully incorporated.
- Lightly spray a pie pan, and press the dough into the pan. Bake in the preheated oven for 15-20 minutes.
- Filling: Meanwhile, heat some oil in a small skillet on medium heat and saute the onions until transparent, for around 3 minutes. Remove from heat and set aside.
- In a medium bowl, beat together the eggs, whipping cream, mustard, salt and pepper until fully incorporated. Fold in the onion, broccoli and cheese. Pour the filling into the crust and bake at 350˚F for 35-45 minutes.
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