I
don’t know why I don’t make quiches more often. They're easy, delicious and incredibly versatile. And for you planners out there, they can be
made ahead and refrigerated up to 2 days before baking. Here's what I did to make this incredible quiche:
- I used refrigerated pie crust to speed up prep work.
- I added a little half-and-half – just enough to make a rich filling, but not enough to catapult calories and fat.
- I added broccoli to a semi-traditional ham and cheese quiche (I also added parsley and Dijon).
- I used nutty Gruyere cheese, but you can use Swiss, cheddar or a combination of both cheeses.
Have fun!
Smoked Ham and
Gruyere Quiche with Broccoli
9-inch refrigerated pie crust
2 cups broccoli florets
1 cup shredded Gruyere cheese
1/2 cup diced smoked ham (use a good-quality ham)
1 cup milk
1/4 cup half and half
3 large eggs
2 tablespoons chopped fresh parsley
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees.
Press the pie crust into the bottom and up the sides of a 9-inch
pie plate. Set aside.
Blanch the broccoli in a small pot of boiling water for 30
seconds. Drain and arrange the broccoli in
the bottom of the pie crust. Top with the cheese
and ham.
Whisk together the milk, half and half, eggs, parsley, mustard,
salt, and pepper. Pour mixture over the broccoli, cheese and ham.
Bake for 30 to 40 minutes, until the crust is golden brown and the filling
is set. Let the quiche cool (on a wire rack) for 10 minutes before
slicing into wedges.
Serves 4-6
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