Roasted Broccoli and Ham Quiche

Yield: 6 servings

Time: 60 minutes using ready made shortcrust pastry, add 1 hour if you do your own

Roasted broccoli, ham and cheese team up in this quiche. A great way to use leftover ham. If you are short of time and energy, use a good quality ready made pie crust They are wonderful time savers. Unroll pastry and press in a quiche tart pan. Crimp any pastry leftover on the edges and follow the “blind baking” instructions as for homemade crust.

US MeasuresMetric
  • savory shortcrust pastry to fit a 10 inch tart pan with a removable bottom – for ingredients click here
  • 2 cups broccoli florets
  • 2 Tbsp olive oil
  • coarse sea salt and freshly ground pepper
  • 1 cup cubed cooked ham
  • 1 cup Swiss cheese, shredded
  • 4 eggs, beaten
  • 1/2 cup crème fraîche or sour cream
  • 1/2 cup light cream
  • 1/2 tsp dry mustard
  • salt and pepper to taste
  • savory shortcrust pastry to fit a 25 cm tart pan with a removable bottom – for ingredients click here
  • 350 g broccoli florets
  • 2 Tbsp olive oil
  • coarse sea salt and freshly ground pepper
  • 140 g cubed cooked ham
  • 115 g Swiss cheese, shredded
  • 4 eggs, beaten
  • 120 ml crème fraîche or sour cream
  • 120 ml light cream
  • 1/2 tsp dry mustard
  • salt and pepper to taste

Ingredients:

Preparation:

Preheat oven to 450° F/230° C.

Prepare the savory shortcrust pastry first and let it rest in the fridge – you find the recipe here.

Place broccoli florets in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Roast for about 10 minutes. Remove from oven and let it cool.

Reduce oven temperature to 350° F/175° C.

The shortcrust pastry needs to be “blind baked” first. Roll out the pastry onto the bottom and sides of the 10 inches (25 cm) pie pan with removable bottom.  Cut off excessive pastry hanging over the sides. Line pastry with parchment paper and weigh it down with ceramic pastry weights or beans. Bake it on oven’s middle shelf for about 10-12 minutes or until edges start to look golden brown. Do not let the edges get too dark as they will continue baking when the filling is added. When done remove from oven and set aside. Be careful when removing baking weights, they are very hot and can burn hands.

In a mixing bowl, beat eggs, sour cream, light cream, salt, pepper, and dry mustard. Set aside.

Layer ham on the bottom of the pie crust followed by the cheese. Arrange the broccoli florets like the spoke of a wheel on top of the cheese. Carefully pour the egg mix on top of it taking care not to disturb too much the design. Set tart on a baking sheet. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before slicing.

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