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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Broccoli, Ham and Cheddar Quiche (Two at Once)

A rich, custardy quiche loaded with broccoli, diced ham and freshly grated cheddar in a flaky store-bought crust. The recipe makes two — one for tonight and one for the freezer.

2 quichesquichebroccolihamcheddareggs

Ingredients

  • 2store-bought pie crusts · blind baked
  • 12eggs · split between the two quiches
  • —heavy cream · for richness
  • —fresh thyme
  • —freshly cracked black pepper
  • 1 crownbroccoli · total between the two quiches
  • —ham · diced
  • —cheddar cheese · freshly grated — pre-shredded won't melt right

Steps

  1. 1

    Blind bake the store-bought pie crusts, using dried beans or rice as pie weights if you don't have proper weights.

  2. 2

    Whisk the eggs with heavy cream, fresh thyme and freshly cracked black pepper to make the custard.

  3. 3

    Divide the broccoli, diced ham and freshly grated cheddar between the two blind-baked crusts.

  4. 4

    Pour half the custard mixture into each pie, then zhuzh everything around with a fork so the egg gets everywhere.

  5. 5

    Cover the quiches and bake for about 20 minutes so the tops don't cook too fast.

  6. 6

    Uncover and return to the oven until the centers are set and the tops are lightly golden.

  7. 7

    Let the quiches cool before slicing. Freeze one and eat the other.

Creator's notes

Store-bought pie crust is totally fine, but blind bake it — dried beans or rice work as pie weights. Grate the cheddar fresh; pre-shredded won't melt right.

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