Quiche with country ham, broccoli and Swiss

Quiche is one of those dishes that was really popular in the 80's and has fallen out of vogue since then. I don't know why its not in vogue today, its so easy and delicious, and pretty much any flavor combo you like you can turn into a great quiche. Today that happened to be country ham and broccoli with swiss cheese.

The country ham is part of the Southern Foods foodie basket that I won from Michelle at Girl Gone Granola. Please take a minute to check out her blog, Michelle is incredible! She has 2 beautiful girls, a great garden, back yard chickens, heck she even makes her own wine, and that's all in addition to writing a fabulous blog! Michelle recently took a trip to TN to visit family and brought home some yummies for her fans. I was lucky enough to be the winner of this gift basket! Included was the ham, a pound of pecans, candied jalapanos and a set of Paula Deen pinch pots. I am thrilled with the basket and couldn't wait to get cooking with my new treats!

Quiche is more than scrambled eggs in a pie shell, its really more of a savory custard. The filling should be a soft curd that wraps around the ingredients, smooth, creamy and delicious. When I saw the ham I immediately thought QUICHE! Country ham is salty so I thought it would go nicely with the broccoli and egg custard. A touch of Swiss cheese highlighted the flavors nicely. It came together quickly and in less than an hour from start to finish we had a dinner that everyone, even the little Witch, enjoyed!

Quiche with country ham, broccoli and Swiss
serves 4
4 eggs
1 c milk
2 slices (about 4-6 oz) country style ham (any ham will work here)
1 head broccoli cut into florettes
6 slices swiss cheese diced fine OR 4 oz shredded swiss
small bunch chives minced
S&P
unbaked pie crust in a 9 inch pie pan

Preheat oven to 350.

In a skillet over medium heat, sautee ham and broccoli. You want the broccoli to turn bright green and start to become tender, this takes about 7-10 minutes. This step also helps cook out extra moisture from the meat & veg so your quiche isn't a watery mess. While its cooking prep the rest of the quiche.

In a mixing bowl whisk the eggs and milk together, adding a touch of salt & pepper. Add fresh herbs to eggs.

Dice (or shred) cheese



Put your pie pan on a sheet tray to catch any spills and make handling easier. Put 1/2 the cheese in the bottom of the pie shell. Top with the broccoli and ham. Sprinkle remaining cheese on top. Pour the custard/herb mixture over top, slowly to allow all the trapped air to escape. Give it a slight wiggle to work out any air bubbles.

Cook for 45 minutes (at my altitude) OR until center is slightly jiggly but mostly set. Kinda like jello. Allow quiche to rest for at leasts 5 minutes before cutting, this rest period allows the custard to fully solidify so you can cut wedges. Enjoy!



~*~Nutritional info is based on using a frozen ready to bake 9 in pie shell, if you're making your own this will alter the nutritional information~*~

Nutrition Facts provided by SparkPeople Recipe Calculator
4 Servings
Amount Per Serving
Calories 453.2
Total Fat 26.3 g
Saturated Fat 11.2 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 10.0 g
Cholesterol 256.8 mg
Sodium 850.4 mg
Potassium 719.9 mg
Total Carbohydrate 28.3 g
Dietary Fiber 4.9 g
Sugars 5.9 g
Protein 27.7 g