Ham and Cheese Quiche Recipe

Ham and Cheese Quiche Recipe

Ham and Cheese Quiche is the perfect treat filled with eggs, ham, cheddar, Monterey Jack, broccoli,

onion, garlic, cream, and a delicious spice blend. Do this in advance and you’ll have an easy weekend

that everyone will enjoy.

Ingredients

Homemade breadsticks

1 cup flour

2 tablespoons refined sugar

1/2 teaspoon salt

6 tablespoons salted butter

1/4 cup cold water

Quiche Mix

3 tablespoons fat-free

2 cups baked ham

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried parsley

1/2 teaspoon dried marjoram

6 large eggs, at room temperature

1 cup heavy, at room temperature

1 1/2 cups grated sharp cheddar cheese

1 cup Monterey Jack cheese

2 cups broccoli florets, chopped

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions

Sift the flour, sugar and salt. Cut in the oil with a rolling pin until the dough begins to form large balls.

Using a fork or your hands, add ice water, one tablespoon at a time, until the dough comes together.

Form it into a ball and roll it slightly. Wrap it in plastic wrap and place it in the refrigerator for at least

an hour.

Light Powder works with a pin on the surface. Remove the dough from the center and roll the disk

about 1/8 to 1/4 at a time. Roll out the dough to 13 inches so that there is about 2 inches at the top

of the sheet. Gently roll the crust over the pan to transfer it to the pan. Trim off excess with a paring

knife and round off edges underneath. Trim the edges and refrigerate for at least 1 hour.

Pierce the bottom and sides with a skewer to prevent air bubbles. Cut a 13-inch circle from paper.

Gently press down the bowl and fill it with rice or bean paste, making sure it is filled to the top.

Prepare everything to keep your refrigerator cool. Bake at

400 degrees for 10-12 minutes. Remove the cake from the oven and carefully lift the baking paper

from the rice bowl. Cook for another 10 minutes. If using this pie crust for cream pies or frozen pies,

add an additional 10-15 minutes until final baking time or until golden brown.

Melt the butter in a large skillet over medium heat. Add the onion and ham and cook for 2 to 3

minutes. Stir in garlic, oil, and marjoram; Cook for 1 minute. Then remove the pan from the stove.

Beat the eggs with the cream. Mix both cheeses, chopped broccoli, dry mustard, salt and fresh

pepper. Add the onion, ham and herbs you set aside. Pour the egg mixture into the preheated oven

and place it in the oven. Bake at 350 degrees for 40-45 minutes or until a knife inserted into the

center comes out clean, and cover tightly with aluminum foil if the edges of the cake brown quickly.

Let your quiche rest for 10 minutes before serving.

Notes

Do you need time? Use a pre-chilled plate.

If you are preparing a homemade dough, knead the dough twice, at least one hour apart; once after

mixing the peel and once after placing the peel on the plates.

Be sure to weigh the pie crust with bean, rice, or pie weights before baking. Fill the pie crust almost to

the top to prevent the edges from sagging.

If you are concerned about fat, you can reduce the cream by half. It will still taste good.

Use fresh cream cheese because it tastes better and you don’t need to add preservatives. Try other

cheeses like Swiss cheese or Gruyere cheese.

You can replace the ham with cooked bacon or cooked breakfast sauce.

Do not overdo the person. Insert a knife into the center and when it comes out the quiche is done.

Once cooled, cover your quiche and place it in the refrigerator. Store leftovers in an airtight container

in the refrigerator for up to 3 days. Reheat in the oven on low power or in the microwave on low

power.

Nutrients

Calories: 508 kcal Carbohydrate: 18 g Protein: 21 g Fat: 40 g Saturated fat: 23 g Saturated fat: 2 g

Saturated fat: 10 g Trans fat: Vitamin C: 21 mg Calcium: 319 mg Iron: 2 mg

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