Original video by @applesauceandadhd — all credit to the creator.
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.
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
Blind bake the store-bought pie crusts, using dried beans or rice as pie weights if you don't have proper weights.
- 2
Whisk the eggs with heavy cream, fresh thyme and freshly cracked black pepper to make the custard.
- 3
Divide the broccoli, diced ham and freshly grated cheddar between the two blind-baked crusts.
- 4
Pour half the custard mixture into each pie, then zhuzh everything around with a fork so the egg gets everywhere.
- 5
Cover the quiches and bake for about 20 minutes so the tops don't cook too fast.
- 6
Uncover and return to the oven until the centers are set and the tops are lightly golden.
- 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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