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Versatile Ham and Cheese Quiche

Updated on December 21, 2010

Versatile Ham and Cheese Quiche

This is one of my favorite recipes and I'm asked for it a LOT. I love it because there are lots of different substitutions you can use to custom tailor it. Another bonus is you only need one pan to mix it up. I make mine using broccoli. Asparagus or spinach may be substituted. Those who don't eat meat may omit the ham. And the milk can be any fat content between 1% to canned condensed milk, depending on the richness you want. Cheese can be any kind of cheddar or Colby. Measurements don't have to be exact for this recipe to turn out right.

I would say the taste intensifies each day, but I've only had it around overnight on one occasion.. This quiche is yet to survive 12 hours after baking before it's eaten.


1 cup milk

2 cups shredded cheddar

1 stick butter or margarine

1 can condensed cream of mushroom soup

black pepper to taste

Combine the above in a 2 quart pot and stir over low to medium heat just until cheese melts and ingredients are blended. Remove from heat.

Add 2 cups well chopped ham

6 eggs

2 heaping tablespoons seasoned breadcrumbs

2 heaping tablespoons flour

2 cups well chopped broccoli

Stir entire mixture well and pour into 2 deep dish pie shells

Bake in oven preheated to 350 degrees for 15 minutes. Then reduce heat to 300 degrees and bake 45-60 minutes until top of quiche is slightly brown.

If you have leftover mix after filling the pie shells you can bake the rest in a casserole dish. This recipe is also good for the elderly who have trouble eating. Just process the ham and veggies in a food processor or blender.

Do NOT add salt. There is enough salt in the cream of mushroom soup.

Preparation time is roughly 15 minutes so it can be thrown together in a hurry. Refrigerate any leftovers. As I said, this is better the second or third day, IF it lasts that long. Great for any meal, including breakfast.


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