Broccoli, Ham & Cheese Quiche

Making quiche is a great way to serve your family or guests an entree that we usually think of for breakfast or brunch, but when paired with a green salad it makes a delicious dinner.  It is extremely economical and a tasty way to use up leftovers in the fridge.  You can put lots of meat/veggie combinations together and as long as cheese and eggs are involved, it will probably turn out delicious!

The original recipe was made in a spring form pan and the recipe shows those quantities and directions.  However, I made mine in two large pie plates and it turned out great.  I would suggest that you check on your times in the oven to be sure that it doesn’t over bake.  Times in the oven will depend on the size of the dish that you are baking in.

Quiche & Tomato Soup 077Ingredients:

  • 16 ounces frozen hash browns (thawed)
  • 1 3/4 cups of eggs or approximately 10 eggs, (usually there’s 3 whole large eggs in every half cup)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon oil
  • Salt to taste
  • 2 cups finely chopped broccoli florets
  • 1 cup shredded extra-sharp Cheddar cheese
  • 1 cup finely diced ham
  • 3/4 cup sour cream
  • 1/4 cup minced fresh chives or 2 tablespoons of dried chives
  • 1/8 teaspoon freshly ground pepper

Quiche & Tomato Soup 070Directions:

Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray.

If using hash browns, squeeze any excess moisture from the thawed potatoes.

Toss hash browns with 1/4 cup egg , flour, oil and salt in a medium bowl.

Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan.

Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

Fill the crust with broccoli, cheese and ham.

Whisk the remaining 11/2 cups egg, sour cream, chives and pepper in a medium bowl.

Place the pan on the prepared baking sheet and pour the egg mixture over the filling.

Bake the quiche until the center is just set, 50 minutes to 1 hour. (Less if making in pie plates)

Let cool for 15 minutes.

Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

Adapted from: