Posted: 4/26/2013 7:00:58 AM
Great recipe if you substitute spinach!
Posted: 4/16/2013 9:34:04 AM
Make sure that the broccoli and ham are patted dry before baking. Allow the 10 - 15 minutes resting time after baking, the you will have a delicious meal
Posted: 3/18/2013 1:48:11 PM
this recipe can easily transforms to reduce calorie recipe...ive used four cheese eggbeaters, fatfree&lowfat cheeses and lowfat milk to reduce the calories with success
Posted: 1/14/2013 3:17:10 PM
Just a tip for getting the bottom crust of your quiche to not be so soggy. Before you put the ingredients in the pie shell brush the bottom of te crust with a little dijon mustard all over but just a scant amount and do not worry about a taste difference as it is only a little bit and then pour the ingredients into the shell and bake. Good luck and this is sooo yummy
Posted: 1/7/2013 4:38:02 PM
Just a tip. cook broccoli (do not over cook) and drain off most liquid in a colander. Set collander over a cake panor bowl and let it sit overnightin the fridge. Should be dry in the morning and the brocolli will be crunchy. Happy cooking.
Posted: 12/18/2012 1:29:34 PM
For all those cooks out there, try this for your soggy crust problem. Before you put anything into the crust poke some small holes with a fork and then use an egg white wash on the bottom of crust. Then give it a light sprinkle of sugar. Then pour ingrediants in. You will have a completely browned and crunchy bottom crust!You can also use the rest of the egg wash and sprinkle of suger on the outside rim of the crust for a golden brown flakey crust all around!
Posted: 11/16/2012 8:18:13 AM
Really good and incredibly easy. Made it for a work breakfast and it was gone in a flash. I did use cheddar cheese instead of swiss. you could probably use any kind of meat or veggie if you want.
Posted: 10/22/2012 5:52:44 AM
Love this recipe!!! A few hints and changes: I pre-bake the crust for 10 minutes to help the soggy crust issue. Blanching the broccoli and then squeezing it really dry with paper towels makes sure there's no extra liquid to have to bake off. I add 1/2 to 1 tsp. onion powder with the mustard for another level of flavor. Using part cream with the milk adds a silky texture. I also use 3-4 eggs and 3 egg yolks. If using frozen products, I've found they have to be thawed and then pressed dry with paper towels. Room temp. products also keep cooking time between 35-45 minutes. And make sur
Posted: 10/17/2012 10:21:15 PM
BOO! My sister in law made a ham and broc quiche that I absolutely loved. I lost the recipe so I googled and found this one...it overflowed the pie crust, and didnt cook in the middle. Burnt top, mushy center. Going back to my favorite (although a little more difficult to make) southwest chicken enchilada quiche. :(
Posted: 10/16/2012 4:44:56 PM
I have been making variations on this quiche for years. I substitute fresh or canned mushrooms for the broccoli. I serve the vegetable on the side or just serve a salad, the risk of a soggy crust is too great. Have never gotten frozen spinach or broccoli to thaw and drain sufficiently even when I have thawed and drained them hours ahead, just too much moisture. Guests love this quiche and have no idea how simple it is.