Make sure to make a note, and flag this one for future!! This recipe will easily become a fan favorite in your household for every single occasion you can possibly think of. Perfect for Tuesday night, quick throw-together dinner, midnight snacking, brunch with friends, picnic (who does picnics anymore?!?! I highly recommend it) an easy lunch, and of course, the holidays, which are excitingly upon us. Easy on the chef, fabulous for your intended recipients, simple with ingredients, hard to mess up (I actually baked this one time for over an hour and a half…yikes) and incredibly tasty. It literally ticks all of my boxes (and there are a lot…). Not to mention incredibly versatile with the endless possibilities of options to construct this fluffy, crowd-pleasing meal. We all could use a little more comfort these days, and this will do just that.
I have never had a complaint on this dish and it can easily be thrown into a deep-dish pie crust for a heartier bite if you aren’t wanting Keto. This past week, I used full-fat pork sausage, from a local farm here in North Carolina and holy-moly-cannoli…was it decadent and insanely perfect. It didn’t even make it to leftovers…it was downed all that day. Have fun with it! Swap out the ham and broccoli for mushroom and swiss, bacon and cheddar, or tomato and spinach, tomato and mozzarella…the possibilities are endless.
This goes beautifully with a nice, crisp Chardonnay, like Cakebread or even more beautifully with champagne, specifically my favorite Laurent Perrier Brut. But of course, as I always say…you can rock whatever wine you want with whatever meal you are serving, as long as you love it. Life is short. Our Le Bruciate Brunello di Montalcino is my fave…and yes, it is red. Click on the links to hop over to our website to order.
As always, so much love coming from our kitchen to your home. Stay safe and take care of one another.
Sayre’s Crustless Ham, Cheese + Broccoli Quiche
By Sayre Schwiering
Prep Time: 5 Minutes
Cook Time: 25-35 Minutes
Overall Time: 30-40 Minutes
*Keeps refrigerated for days
**Can be brought out of Keto with a pie crust instead of crustless
***Don’t stress about the amount of meat…if you only have a cup, you’re fine. If you have 2 cups, that’s ok too…throw it all in.
- 1 Bottle of your favorite FULL bodied, white wine or a nice, dry champagne. I love HEAVY, oaked chardonnays like Rombauer Chardonnay or Cakebread Chardonnay, or Laurent Perrier Brut from Market’s portfolio. If that isn’t your jam- I recommend Sauvignon Blanc, Sancerre or a nice Pinot Gris… OR drink whatever the heck you want. Life is short (I classify my wine preference into time blocks throughout the day rather than by food pairings…before 5? White or Bubbles. After 5? Red.)
- 5 Large Eggs, brought to room temperature
- Cooking spray or light oil
- 1 ¾ cups of diced ham (I prefer honey baked…gives it a nice smokey flavor)
- 1 cup chopped, broccoli (I use frozen…gasp!!!)
- 1 cup of freshly grated cheddar cheese
- 2/3 cup of 2% milk
- ¼ cup of half and half
- ½ tsp kosher salt
- 1/8 tsp ground black pepper
-Chill bottle of your favorite red wine, or ice down your favorite bottle of white until it is ice cold. Put on some music. Take a nice big sip, breathe. Take another nice, big sip. Take a moment to be grateful for the food about to be in your belly and for the loved ones that you will be able to spend time with. Cooking is about loving. You wouldn’t cook and care about it if you didn’t love who was going to eat it. Now…get to cookin’.
-Set oven to 350 degrees. Lightly spray dish with cooking oil or brush on a light oil layer. Layer broccoli and ham on bottom of dish evenly.
-Make custard mixture by whisking together milk, half and half, eggs, salt and pepper, and can even do a dash of nutmeg if that tickles your fancy.
-Pour custard mixture over broccoli and ham layer. Top with cheese.
-Bake 35-40 minutes until center is set. You want the top to be a nice golden brown. If you start to notice a quicker browning, you can reduce the heat (this is usually affected by altitude).
If you want to see your quiche? Turn on the dang light and look through the glass. Never, ever open the oven and then slam it. You will most definitely deflate your supposed-to-be fluffy concoction.