Broccoli and Ham Quiche

To blind bake or not to blind bake pie crusts?? I have no idea. Blind baking is when you pre bake your crust before filing it. Quiche is rather liquidy. When in doubt, doesn’t hurt to blind bake. But as I had a three year old climbing on me and eating all my ham, I was in hurry and went ahead and filled my store bought crust without a blind bake. Tastes fine to me. If you like a firmer, more crumbly crust, go ahead with the extra step.

After the quiche cools, the center will deflate a bit. Definitely one of those things that tastes better the next day, I think. Reheat in toaster oven.


  • Refrigerated pie crust
  • 4 large eggs
  • 1 cup milk
  • 1.5 cups broccoli florets chopped small
  • 3/4 cup chopped ham
  • 1/2 small onion chopped
  • 1 cup+ shredded Swiss cheese
  • Parsley
  • Salt
  • Pepper


  1. Preheat oven 375F
  2. Sauté onions until browned. Add broccoli and sauté 5-8 min or until broccoli is just fork tender. Salt to taste. Set aside in fridge to cool.
  3. Optional: Bake pie crust ~8 min or until bottom just browns a bit.
  4. Beat eggs with 1/4 tsp kosher salt. Mix in shredded cheese, ham, and onion/broccoli mixture.
  5. Pour mixture into pie crust.
  6. Bake 30min.
  7. Cover edges of crust with strips of aluminum foil.
  8. Return to oven and bake additional 10-15min or until center is set. Edges should be browned, center can be slightly wobbly.
  9. Remove and cool before cutting.

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