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Broccoli Ham Quiche
Ham Broccoli Quiche
Making a quiche is not difficult even for first time bakers. In a matter of minutes, you can put together this hearty meal and whip up a salad or side dish while it bakes. The recipe turns out great whether you use a ready made pie crust or take the time to make one from scratch. The hardest part is waiting while the pie bakes to a crisp, golden brown.
Fresh from the Oven
Use the Leftovers in Your Refrigerator
Most people believe that quiche is a French creation but the dish actually originated in Germany. The word quiche (which is pronounced keesch) comes from the word kuchen which means cake. According to the French Training Site1, quiche is "a delicious egg pie with a nice buttery crust."
The beauty of this dish is that you can alter the ingredients to suit your personal tastes and dietary needs. Quiche can be enjoyed as an appetizer or as an entree for a meal. It can be made with different types of cheese using either whole milk, reduced fat milk or cream. Adding meat is optional. They're really delicious when made with cooked shrimp, chopped turkey, leftover chicken, spicy sausage or served plain made with only eggs and cheese.
Making Your Own Pie Crust
- 1 Cup Flour, All Purpose, Sifted
- 1/3 Cup Shortening, Crisco or Butter
- 1/4 teaspoon Salt
- 2 - 3 Tablespoons Water, Cold
Making a pie crust is the first hurdle. A fresh crust has only four minimal ingredients: flour, butter, salt and water.
For a one crust pie combine one cup of sifted flour and one quarter teaspoon salt with one third cup of butter or shortening in a medium sized bowl.
Using two knives in a crisscross fashion cut the shortening into the flour until the mixture looks like cornmeal. Add the cold water a little at a time to form a dough ball.
Refrigerating the dough for a few minutes makes it easier to roll out.
Begin with a Light Touch to Flatten the Dough Ball
Bread - Make It with You
Rolling out the Dough
On a floured surface, carefully roll out the dough until it is large enough to cover the bottom and sides of a nine inch pie pan.
A clean, dry, well-floured surface works best.
If the dough starts to stick, sprinkle a little more flour on both the surface and the rolling pin.
Roll it out to the size of the Pie Pan
Transferring the Dough
Transferring the rolled out dough to a pie pan can be tricky. Start by rolling up one side and fold it over on itself. If it tries to stick to the surface, run a spatula underneath to free the edge. A little sprinkle of flour helps to loosen the edges.
Moving the Dough to the Dish
Move the crust and position it in the ovenproof pie dish and begin to unroll it. Center the dough so that all edges have a bit of an overlap.
Trim off the excess from around the edge with a knife or kitchen shears. Fold under the excess and you're ready to flute the rim of the crust.
Fluting the Edge
The fluted edge of the pie crust edge is formed by using two fingers of one hand and pushing a finger from the other hand between those two fingers, pressing gently to form a ridge between the first two fingers.
The video demonstrates how this is done.
It's Fun to Make Pie Crust - Video by Peg Cole
Add the Ingredients You Like
Ingredients for the Pie
- One cup of shredded cheese.
Almost all types of cheese will work in a quiche. For this pie, I used a ready-made shredded blend of four kinds: Monterey Jack, cheddar, Queso Quesadilla and Asadero natural cheeses.
- One cup of milk
This time I was out of milk so I used evaporated milk. You can use half and half or 2% milk or skim if you're counting calories.
- Broccoli Florets
I trimmed these really small so they would submerge in the liquid as I didn't pre-cook them.
- 3 Large eggs - lightly scrambled
- 1 - 2 cups of cubed ham chunks
You can substitute diced deli ham, leftover baked ham, cooked sausage, shrimp, shredded pork roast, etc. or leave out the meat entirely if you wish. Just add a bit more cheese.
- 1 tsp. dry mustard (optional) and salt and pepper to taste
- 1/4 cup all purpose flour
Ready for the Egg Mix
Assemble the Pie
- Arrange the trimmed broccoli florets around with the stems down if possible for an attractive finished result.
- Distribute the ham chunks over the bottom of the crust
- Cover with a layer of cheese.
Scramble the eggs, add the flour and seasonings and mix it all together. Add the cup of milk and pour the mix over the ingredients in the crust.
Taking care not to overfill the dish, pour in the liquid until the bottom edge of the fluting on the crust is reached. Carefully transfer the filled pie crust to a cookie sheet covered in aluminum foil.
Place the cookie sheet and pie dish into a pre-heated oven at 350 degrees for fifty minutes to an hour. Jiggling the cookie sheet will let you know if the center is set and ready to take out of the oven.
Ready to Bake
Cook Time at 350 Degrees
Allow the baked quiche to cool for at least ten minutes during which the top will settle down a bit. Cutting too soon will result in the slices being too loose and mushy.
The leftovers can be refrigerated and warmed up for another meal.
To Keep the Crust Edges from Burning
Wrapping the outer crust with a strip of aluminum foil keeps the crust from getting burned during the long cooking time. I make a long two-inch wide strip of aluminum foil and wrap it around the edge of the pie crust before filling it.
This pie is ready to slice and serve with your favorite side dish like salad or fruit. It stands alone as a meal for breakfast, brunch, lunch, dinner or late-night snack or can be used in smaller portions as an appetizer.
Here's hoping you'll give this recipe a try. Kindly let me know how you liked your own version of ingredients. Thanks for stopping in to take a look.
Broccoli Cheese Quiche Without Meat
© 2015 Peg Cole