Quiche is consumed quite frequently at Becker Farms (you might remember this recipe featuring turkey from 2014) and with no discrimination between meals; we love it for breakfast, lunch, and dinner! This ham and vegetable version is a nice, hearty option for winter. It is quite simple to pull together relatively quickly and can be served family style, allowing for more focus on conversations with your fellow eaters, and less on preparing individual plates. Enjoy!
1 9-inch pie shell, unbaked 2 TBSP butter
2 cups cooked, chopped ham* 3 eggs
1 cup chopped fresh broccoli 1 cup milk
1 cup diced potato 1/8 tsp black pepper
1/2 cup cheddar cheese 1/4 cup half-and-half
1/4 cup finely chopped onion 1/2 tsp salt
2 garlic cloves, minced 1/4 c shredded Parmesan cheese
1. Over medium heat, saute broccoli, potato, garlic and onion in the 2 TBSP of butter. Stirring frequently, until tender, around 4-6 minutes.
2. Sprinkle cooked broccoli-potato mixture, ham and cheddar cheese into the prepared pie shell (scroll to the bottom of the chicken pot page to find Emily’s recipe for pie crust). *For the ham, I typically use a smoked ham steak, which I prepare in a crock pot in advance (if frozen, it takes ~3 hours on ‘high’).
3. In a medium bowl, beat together eggs, milk, half-and-half, salt, and pepper. Pour egg mixture over ham-broccoli-potato mixture. Top with the Parmesan cheese.
4. Bake at 425F for 15 minutes.
5. Reduce heat to 350F and continue baking for about 35-40 minutes or until a toothpick inserted is center comes out clean. If you are having trouble getting the center to set, I have found that cutting the quiche into 6 pieces and baking for an additional ~5 minutes (while still in the pie pan) helps.