Quick Recipe for Ham and Broccoli Quiche that Makes its Own Crust

Are you looking for a quick recipe for Ham and Broccoli Quiche that makes its own crust? Long ago, I used to make a variety of quiche creations—all with rich, buttery pastry crusts. Too much time and too many wasted calories and fat grams went into those quiche dishes! This quiche recipe uses pantry staples to make its own crust—and the meat and vegetables can be changed to suit your family’s tastes or to use up leftovers on hand. We are using our Ham and Broccoli Quiche that Makes its Own Crust recipe for our letter Q entry in this month’s Blogging from A to Z Challenge. Q is for Quiche! 

Ham and Broccoli Quiche



Ingredients for Ham and Broccoli Quiche that Makes its Own Crust

1 tsp. Butter

1 tsp. Olive Oil

¼ c. Green Onions with Tops, Finely chopped or 1/4 c. yellow onion, finely chopped

1/3 c. Red Bell Pepper, finely chopped

1 c. Broccoli Crowns, finely chopped

½ c. Chopped Mushrooms

2 tsp. Salt Free Seasoning Blend (I use Mrs. Dash Table Blend)

1/8 tsp. Ground Black Pepper

1 c. Cooked Ham, finely diced

½ c. Shredded Cheddar or Swiss Cheese, Reduced Fat or Regular

4 eggs or an equivalent amount of an egg substitute

1/8 tsp. Pepper

½ tsp. Salt Free Seasoning Blend

1 ½ c. 2 % or Skim Milk

½ c. Whole Wheat Flour or All Purpose Flour

1 Tbsp. Butter

Cooking Spray

Instructions for a Ham and Broccoli Quiche that Makes its Own Crust

Prepare the oven and baking dish. Preheat the oven to 350F and lightly spray a 9 inch pie plate or quiche pan with non-stick cooking spray.

Prepare the meat and vegetable filling. In a medium skillet, melt butter and olive oil over medium heat until hot—but, not smoking. (Take care to avoid carmelizing the butter!) Add the peppers, onions, and broccoli and sauté over medium heat for 3-5 minutes. Add the mushrooms. Saute for an additional 2-3 minutes or until vegetable reach desired doneness. Add seasoning blend and pepper. Pour meat and vegetable mixture into prepared pie or quiche plate. Top with shredded cheese. Set aside.

*Note: I like to sauté fresh vegetables before baking them in an egg dish—others prefer vegetables with a crisp-tender texture. If you have cooked vegetables leftover—or want to use (and taste) semi-cooked vegetables—simply skip this step.

Prepare crust and egg mixture. In a blender, combine the egg, milk, flour, butter, pepper and seasoning blend. Pulse until well combined. Pour evenly over meat and vegetable mixture in the prepared baking dish. The dish will be filled to the top! You may want to set the dish on a cookie sheet before adding the egg mixture to make it easier (and less messy!) to place the quiche safely in the oven.

Bake and serve. Bake the quiche at 350 F for 45 minutes or until the center is set. There may be a pool of liquid or butter in the center of the quiche. Especially if you use fatty meat, like sausage, or watery vegetables like zucchini or squash in the dish! Blot the excess liquid away and allow the quiche to set for at least five minutes before cutting. Cut into wedges and serve warm.


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  1. that looks yummy!
    Happy A-Zing!

  2. This looks delicious! Thanks for sharing at Food on Friday!



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