Broccoli, Ham and Cheese Quiche

By Ellie

6 Person

120 Minutes

297 Calories

This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section—or use frozen hash brown potatoes in this easy quiche recipe.

Ingredients

⅛ tsp. freshly ground pepper
¼ cup minced fresh chives
¾ cup reduced-fat sour cream
¾ cup finely diced smoked ham
1 cup shredded extra-sharp Cheddar cheese
2 cups finely chopped broccoli florets
¼ tsp. salt
1 tbsp. canola oil or extra-virgin olive oil
2 tbsp. all-purpose flour
1¾ cups liquid egg substitute, such as Egg Beaters, or 8 eggs, beaten, divided
16 oz. precooked shredded potatoes or frozen hash browns (thawed)

Method

01

Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
02

If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with ¼ cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
03

Fill the crust with broccoli, cheese and ham. Whisk the remaining 1½ cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
04

Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.
05

Make-Ahead Tip: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat the oven.

Related Tags

Broccoli, Ham and Cheese Quiche

3.7

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 297 Kcal
Prep Time 20 Mins
Cook Time 100 Mins
Total Time 120 Mins

02 Ingredients

⅛ tsp. freshly ground pepper

¼ cup minced fresh chives

¾ cup reduced-fat sour cream

¾ cup finely diced smoked ham

1 cup shredded extra-sharp Cheddar cheese

2 cups finely chopped broccoli florets

¼ tsp. salt

1 tbsp. canola oil or extra-virgin olive oil

2 tbsp. all-purpose flour

1¾ cups liquid egg substitute, such as Egg Beaters, or 8 eggs, beaten, divided

16 oz. precooked shredded potatoes or frozen hash browns (thawed)

03 Method

Step 1

Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.

Step 2

If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with ¼ cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

Step 3

Fill the crust with broccoli, cheese and ham. Whisk the remaining 1½ cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.

Step 4

Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

Step 5

Make-Ahead Tip: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat the oven.

04 Author

Ellie

1078 Recipes

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