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Leftover Ham and Broccoli Quiche is an easy and delicious quiche recipe to use up leftover holiday ham and is perfect for a weekend breakfast or brunch!
A rich creamy, cheesy and savory egg custard in a flaky pastry crust, this quiche recipe uses ham and broccoli as its fillings and cooks up easily in a pie crust. You are certain to receive rave reviews from your family with this recipe!
After every holiday dinner when we had ham, my Dad would chop up the ham, and then I would help my mother make a quiche with it for a weekend breakfast for the family. It was a tradition.
Whenever we had a holiday ham for Thanksgiving, Christmas, or Easter, a day or two later, we would have this quiche for breakfast or lunch.
Why you’ll love this recipe
With the well-seasoned, savory egg custard and ham and cheese filling, this Ham and Broccoli Cheese Quiche make a meal. It is flavorful, hearty, and filling, and needs only a salad or bread to round out a meal.
In addition, it is a great way to use up leftover ham from my Peach Glazed Spiral Ham recipe and my Crock Pot Brown Sugar Pineapple Ham recipe.
Why This Recipe Works
This particular Ham and Broccoli Quiche works because:
- It is a tried and true family recipe that has been used for years.
- In addition, it has a wonderful savory flavor and is well-seasoned without being overly seasoned.
- Furthermore, it has the perfect egg to cream ratio that creates a creamy and cheesy quiche with wonderful texture and taste.
- Lastly, it has step by step instructions with photos of the whole process to make it as easy to follow as possible.
How To Make Leftover Ham And Broccoli Quiche
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you choose to purchase one of the items, I will receive a very small commission on the product and does not increase the price.
- Mixing Bowl Set from Amazon.com – A basic necessity when cooking or baking.
- Whisk from Amazon.com – A whisk is a necessary tool for use in making many recipes.
- Deep Dish Pie Plate from Amazon.com – This pie plate is made of tempered glass and is microwave, pre-heated oven, refrigerator, freezer, and dishwasher safe.
- Sheet Pan from Amazon.com – Two half-sheet aluminum sheet pans to use for this recipe and cookies and sheet pan dinners.
- Saucepan from Amazon.com – This is a necessity for every cook’s kitchen.
- Measuring Cups from Amazon.com – Be sure to use the measuring cups designed for liquids only and not for dry ingredients for the most accurate measurement.
- Measuring Spoons from Amazon.com – I keep several sets of measuring spoons on hand so I have them when I need them and they are not in the dishwasher.
Ingredients
Below I discuss the ingredients and possible substitutions in case you don't have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- 9-inch Frozen Pie Crust – I make it easy and use a store-bought pie crust but if you would like to make your own pie crust, Food And Wine Magazine has an excellent tutorial on How To Make A Pie Crust From Scratch.
- Eggs
- Heavy Cream
- Cubed Ham
- Shredded Cheddar
- Broccoli Florets
- Scallions
- Seasonings – Salt, Pepper, Dried Thyme, onion powder, and garlic powder.
Directions
- Pre-Bake The Pie Crust.
- Place the pie crust on a baking sheet and allow to thaw for 10 minutes. Prick all over with a fork and bake for 10 minutes.
- Place the pie crust on a baking sheet and allow to thaw for 10 minutes. Prick all over with a fork and bake for 10 minutes.
- Make The Egg Custard Filling
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In a medium bowl, whisk together the eggs, heavy cream, thyme, onion powder, garlic powder, pepper, and salt if using. Set aside.
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- Assemble The Quiche
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Keep the pie crust on the baking sheet.
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Place half of the cheese into the pie crust.
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Add the ham on top, then add the broccoli, and the remaining cheese.
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Slowly pour the egg mixture into the pie, you need to do this slowly so it does not overflow.Bake The Quiche
- Bake the quiche in a 375 degree F preheated oven for 35-40 minutes. The center might be the slightest bit jiggly.
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- Cool The Quiche
- Let the quiche cool for about 15 minutes to allow it to set.
- Serve The Quiche
- Serve with chopped scallions. Enjoy!
Recipe Tips
- Pie Crust. If the pie crust still puffs up in any spot, gently press it back down into place with the back of the fork.
- Egg Custard. When you are pouring the egg mixture into the pie, you need to do this very slowly so it does not overflow.
- Salt To Taste. Please be aware that the quiche is normally well-salted and needs no additional salt due to the diced ham and cheese. However, if your ham doesn't seem salty enough, feel free to add salt to taste.
- Is It Done? To check your quiche for doneness, you can use a butter knife inserted into the center. If there is any milky liquid on the knife, it needs another few minutes.
- Hot or Cold? You can serve the quiche hot, warm, or cold.
What To Serve With Quiche
Serve the quiche with a green salad or fruit salad. Below are some suggested recipes.
- Apple Walnut Cranberry Salad
- Shaved Brussels Sprouts Salad
- Fresh Fruit Salad With A Margarita Dressing
Frequently Asked Questions (FAQs)
- Can I substitute something else for the Ham and Broccoli?
- Absolutely! Try using cooked chopped turkey, sausage, chicken, or bacon instead of ham. You can use other vegetables instead of broccoli. How about trying spinach, or asparagus? Be aware that other than spinach, all other filling items should be pre-cooked.
- Can I Use A Different Type Of Cheese?
- Yes, you can use Swiss, Gruyere, Mozzarella, or any other cheese that melts well.
- Can I Make Quiche Ahead of Time!
- Yes! You can make it the day before. Just be aware that the longer it sits, the higher the chances are that you can get a soggy crust. So, ideally, go ahead and make it the same day that you are going to serve it.
- Can I Freeze Quiche?
- Yes. After the quiche has cooled completely, wrap it up tightly and store it in the freezer for up to 2 months.
- How To Reheat Quiche?
- To reheat your quiche, preheat the oven to 350 degrees F. Cover the top of the quiche with foil, and bake for about 30 minutes until heated through. Let cool for 10 to 15 minutes.
More Recipes You’ll Love
- Crock Pot Brown Sugar Pineapple Ham
- Instant Pot Ham Green Beans and Potatoes
- Instant Pot Ham And Bean Soup
- Leftover Ham and Potato Soup
- Mini Veggie Quiche Muffins
- Crustless Spinach Quiche
- Instant Pot Beef and Broccoli
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Recipe
Ingredients
- 1 9-inch frozen pie crust
- 4 large eggs (well-beaten)
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- salt to taste (See note)
- 1-1/2 cups shredded cheddar cheese
- 1 cup diced ham
- 1/2 cup frozen broccoli, thawed
- 1 scallion, thinly sliced (for garnish)
Instructions
- Preheat the oven to 375°F.
- Place the pie crust on a baking sheet and allow to thaw for 10 minutes. Prick all over with a fork and bake for 10 minutes. If the pie crust still puffs up in any spot, gently press it back down into place with the back of the fork.
- In a medium bowl, whisk together the eggs, heavy cream, thyme, onion powder, garlic powder, pepper, and salt if using. Set aside.
- Keep the pie crust on the baking sheet. Place half of the cheese into the pie crust, add the ham on top, add the broccoli, and the remaining cheese. Slowly pour the egg mixture into the pie, you need to do this slowly so it does not overflow.
- Bake for 35-40 minutes, the center might be the slightest bit jiggly. To check your quiche for doneness, you can use a butter knife inserted into the center. If there is any milky liquid on the knife, it needs another few minutes.
- Let cool for 15 minutes to set. Serve with a garnish of scallions, optional.
Barbara J McSpadden says
It is in the oven right now! Recipe was clear and easy to follow- I used fresh broccoli that I steamed and then coarse chopped, swiss cheese and leftover ham. I only had 1 c of cream, and added 2 more eggs since they needed to be used. Also added a grind of fresh nutmeg- it goes so well with swiss cheese!