Ham 'N Cheese Broccoli Quiche

This broccoli quiche is the kind of recipe you reach for on a weekend morning when you want something more substantial than scrambled eggs but don’t want a project. Ham, cheddar, broccoli, and onion get layered in a store-bought pie crust, then a simple egg-and-milk custard gets poured over the top. Into the oven, and you’re done.

The dry mustard is a small but important addition. It sharpens the cheddar flavor without adding any visible mustard taste, the same trick that makes a good mac and cheese pop. A quarter teaspoon is all you need.

Layer the filling in order: ham on the bottom, then cheese, then broccoli and onion. Putting the ham down first keeps it from floating to the top, and the cheese between the ham and broccoli creates a barrier that helps everything set into distinct layers when sliced.

Chef Tips

• Thaw the frozen broccoli completely and squeeze out excess moisture. Wet broccoli makes the custard watery and the crust soggy.
• Beat the eggs lightly, just until combined. Over-beaten eggs puff up in the oven and then collapse, leaving a rubbery texture.
• Test with a knife in the center. When it comes out clean, the quiche is done. The center should be just barely set.
• Let it rest 5 minutes after baking. The custard continues to firm up as it cools slightly.

Variations

• Swiss cheese: Swap the cheddar for Swiss for a more classic quiche Lorraine profile.
• Spinach swap: Replace the broccoli with 1 cup of thawed, squeezed frozen spinach.
• Crustless: Skip the pie shell and pour the filling into a greased pie plate for a lower-carb version.