Flexitarian Kitchen

Roasted Broccoli and Ham Quiche Recipe


Roasted Broccoli and Ham Quiche

Serves 6
Ready in 1 hr

Roasted broccoli, ham and cheese team up in this quiche recipe. 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.

Ingredients

  • 1 store-bought shortcrust pastry for a 11-inch/28 cm quiche pan or make your own
  • 2 cups (350 g) broccoli florets
  • 2 Tbsp olive oil
  • coarse sea salt and freshly ground pepper
  • 1 cup (140 g) cubed cooked ham
  • 1 cup (115 g) Swiss cheese, shredded
  • 4 eggs, beaten
  • 1/2 cup (120 ml) crème fraîche or sour cream
  • 1/2 cup (120 ml) light cream
  • 1/2 tsp dry mustard
  • salt and pepper to taste

Preparation

If you prepare your own savory shortcrust pastry let it rest in the fridge for a while. I normally use ready-made shortcrust pastry dough from my supermarket.

Preheat oven to 450° F/230° C.

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. Line a fluted 11-inch/28 cm quiche pan with a removable bottom with parchment paper. Roll out the pastry and line the pan, pressing it gently against the sides to create a neat border. Prick the base all over with a fork. Cover with another sheet of parchment paper and spread baking beans evenly on top. Bake for 15 minutes. Remove the beans and paper carefully—they are very hot. Return the pastry to the oven for another 5 minutes, or until pale golden. Set aside.

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.