Quiche Me, Quick

Quiche is one of those flexable "everything but the kitchen sink" dishes that you can make with whatever you have on hand.  Keep the proportion of eggs to milk/cream/half-n-half/ yogurt the same (roughly 4 eggs to 1 1/2 c. dairy), and you can add cheese, meat, veggies, etc. to your heart's content.  If you add too much, just divide the mixture in half and make two quiches.

We glazed a spiral sliced ham earlier this week, and made steamed broccoli florets, so this particular quiche is a perfect exmple of how to use leftovers.  When I teach my cooking classes, I  have a hard time convincing students that the stalk portion of broocoli is not only edible, but delicious, especially in cassaroles, pot pies and quiches, where the florets might be distracting to the overall texture of the dish.

I wanted this to be a relatively quick breakfast dish, so I cheated a little and used a packaged pie crust.  Can it get any easier? 

Ham and Broccoli Quiche

2 tbsp. olive oil
1/2 c. onion, diced
1/2 c. broccoli stalk, diced
prepared pie crust
4 eggs
1 1/2 c. milk
1 tsp. salt
1 tsp. pepper
1 c. mozzarella cheese, shredded
1 c. ham, diced

Preheat oven to 400 degrees F. Heat olive oil over medium high heat in a heavy skillet. 

Add onion and broccoli stalk.  Sautee these vegetables until the onion turns translucent and the broccoli softens.  Set aside to cool.  Roll out pie crust into a 9" pie plate, and prick the bottom of the crust with a fork. 


In a large bowl, scramble eggs.  Add milk, salt, pepper, cheese, ham and cooked vegetables. 

Combine well and pour this mixture into pie crust.  Bake for 40-50 minutes, or until firm.  Let cool for fifteen minutes before cutting.