Easy Ham and Broccoli Quiche Recipe
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This Ham and Broccoli Quiche Recipe is unbelievably scrumptious and such an easy quiche recipe to make. All you need is eggs, cream, a bit of leftover holiday ham plus a few more ingredients and you’ll have a dish that rivals the results from any gourmet restaurant!
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Easy Ham and Broccoli Quiche Recipe – Perfect for Leftover Ham!
For the past several years we’ve hosted the Thanksgiving festivities at our house. Depending on who comes, it can be a pretty big crowd. This year, we numbered 25 in total (kids and adults) and everybody stayed at least one night. (My parents have a house next door, so we have room for everyone.) So feeding 25 people? Yep, that is a lot of food!
We fried three turkeys, 30 pounds of chicken wings and baked a 12-pound ham. It was a ton of food, and we have definitely had a good amount of leftovers.
We divvied the turkey up into meal sized portions and gone to the freezer. There was ham leftover as well, but we’ve pretty much taken care of the ham with sandwiches and with the easy quiche recipe I’m sharing today.
Thank you to Shamrock Farms for sponsoring this post and making it possible for me to continue sharing great recipes and crafts!
Why You Need to Make this Quiche Recipe:
There are so many ways to use up leftover ham, though I have to say, a quiche might possibly be the most delicious way to use the ham. The great thing about quiches is they are perfect for any meal and they only require a few ingredients and are easy to toss together.
This Ham and Cheese Quiche is loaded with ham, broccoli and cheese – It is AMAZING! Rich, creamy and better than any store bought quiche.
When I was planning this recipe, I originally thought to make a crust-less quiche to help keep me on my low carb track, but I figured, why not put it in a pie shell since that’s what everyone loves. I’ll just not eat the crust…
HA- that was just deluded thinking on my part! This easy quiche recipe is so delicious, and the pie crust came out so perfectly; once I had a tiny little taste, there was no way I could not eat the crust.
I used the Shamrock Farms Half and Half in my Quiche recipe, but using heavy cream (or a mixture of cream and half n half) will make your results even more spectacularly delicious.
Ingredients in this Quiche:
- 1 deep dish, 9 inch pie crust or 2 regular pie crusts
- 6 eggs
- 1 1/2 cups heavy cream or half and half
- 1 1/2 cups diced ham
- 1 cup chopped broccoli florets
- 1 1/2 cup shredded cheddar cheese
- salt and pepper
How to Make this Quiche Recipe
(scroll down for the printable recipe card and how to video)
- Preheat oven to 375 f. Line pie dish with crust and prebake for 10 minutes.
- In large mixing bowl, whisk eggs and cream together. Add remaining ingredients. Combine well.
- Pour egg mixture into prebaked pie crust.
- Reduce oven to 350 f. Bake quiche about 45 to 55 minutes or until a knife inserted in the center comes out clean.
- Tip: If you find your crust is getting too dark, cover the edges with foil or use a pie shield.
This Quiche Recipe Makes a Lot of Quiche!
- This recipe is for a DEEP DISH, 9-INCH PIE PLATE, and depending on the depth of your pie plate, you might not be able to fit all of the egg mixture into your crust. (The store-bought crust that comes in a throw-away tin that says 9 inches is definitely NOT what I consider a deep dish pie plate. If you’re using the kind of frozen crust you unroll, just give it a couple of extra rolls with a rolling pin to fit a deep dish plate.
- If you use a regular size pie pan, you’ll need 2 of them.
Question: Can I freeze this Ham and Broccoli Quiche?
For Best results (I found this on reference.com, but have not tried it.) Place quiche in the freezer on a baking sheet. “Once the quiche begins to harden, remove it from the baking sheet, wrap it in freezer paper and seal it inside a freezer bag. Then, return the partially frozen quiche to the freezer for full freezing and storage. A frozen, baked quiche does not need to be thawed out in advance of reheating.”
How to Reheat an Already cooked, Frozen Quiche:
Preheat your oven to 350 degrees. Place quiche on baking sheet and cover with foil. Bake for 30 to 35 minutes. The quiche ready when it reaches an internal temperature of 160 degrees. Allow quiche to cool 10 minutes before cutting.
A few more holiday-ish recipes you might enjoy:
- Family Favorite White Chicken Chili
- Biscuits and Gravy with Sausage and Egg Breakfast Casserole
- Whipped Cranberry and Walnut Cream Cheese Recipe
- Pumpkin Pie Baked Oatmeal with Thickened Cream
Pin this Ham And Broccoli Quiche recipe here for later: 
Easy Ham and Broccoli Quiche Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 slices 1x
Description
This Ham and Broccoli Quiche Recipe is so easy to make, all you need is eggs, cream, a bit of leftover holiday ham plus a few more ingredients and you’ll have a dish that rivals the results from any gourmet restaurant!
Ingredients
- 1 deep dish, 9 inch pie crust or 2 regular pie crusts (Deep dish – store bought or make your own. If you use the 1 deep dish plate you will probably have filling left over)
- 6 eggs
- 1 1/2 cups heavy cream or half and half
- 1 1/2 cups diced ham
- 1 cup chopped broccoli florets (pre-cooked to crisp-tender)
- 1 1/2 cup shredded cheddar (I used Colby jack and it was super yummy)
- 1/8 tsp salt
- 1/8 tsp pepper
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Instructions
- Preheat oven to 375 f. Line pie dish with crust and prebake for 10 minutes.
- In large mixing bowl, whisk eggs and cream together. Add remaining ingredients. Combine well.
- Pour egg mixture into prebaked pie crust.
- Reduce oven to 350 f. Bake quiche about 45 to 55 minutes or until a knife inserted in the center comes out clean.
Notes
- Use heavy cream for a more decadent quiche.
- You need to use a deep dish pie crust to fit all the filling into 1 pie, so depending on the depth of your pie plate, you may not be able to fit all of the egg mixture into your crust. (Most store-bought crusts that comes in a throw-away tin are not deep dish. If you don’t have a big enough deep dish pie plate, just use 2 regular pie plates.)
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.
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