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Broccoli and Ham Quiche

Scott Phillips

Yield: Yields one 9-inch quiche

Servings: 6 to 8

The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.


For the crust

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 2 tsp. granulated sugar
  • 1/2 tsp. kosher salt
  • 4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  • 1 large egg yolk
  • 2 Tbs. cold whole or 2% milk

For the filling

  • 8 large egg yolks
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 cup grated Gruyère
  • 1/2 cup bite-size broccoli florets, steamed
  • 1/2 cup diced ham

Nutritional Information

      Calories (kcal) : 390
      Fat Calories (kcal): 290
      Fat (g): 32
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 295
      Sodium (mg): 200
      Carbohydrates (g): 16
      Fiber (g): 1
      Protein (g): 11


Make and blind bake the crust

  • In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)
  • In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.
  • Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.
  • With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.
  • On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.
  • If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.
  • Refrigerate for at least 1 hour to allow the dough to relax before baking.
  • Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.
  • Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

  • In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Position a rack in the center of the oven and heat the oven to 325°F.
  • Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
  • Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.
  • Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Make Ahead Tips

The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.

The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.

The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350°F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.


Rate or Review


  • SueHenne | 04/22/2016

    I made 4 quiches for a party following this basic recipe adding various ingredients--bacon, asparagus,peppers, cheddar cheese...While the custard filling was excellent for all of them, the crust was a royal pain to roll out. It was also exceptionally fragile once baked. Very delicious, but not worth all the stress.

  • goldbug | 06/10/2013

    I truly did follow the guidelines for making, baking, and cutting this quiche. It simply didn't hold together. It was actually soupy and, frankly, looked really unappetizing when served.I believe that without the egg whites, which provide the protein needed to give structure and to bind the egg-cream filling, it just didn't stand up. I would consider trying again with at least half whole eggs and half egg yolks.

  • Billbobaggins | 05/10/2013

    I made this recipe with pre-roasted asparagus instead of broccoli, and used grated baby Swiss cheese instead of gruyere. Otherwise I followed the instructions to the letter, including the longer cooking times. The result was spectacular! Easily the best quiche I had ever eaten. The crust is particularly good. Highly recommended!

  • winstonk | 03/21/2013

    Very good and I will try this over and over with other variations. Probably overdid it with too much/many fillings as I had quite a bit of leftover custard (which I put in a separate dish and cooked with the quiche. Also, I used a tart pan with a removable bottom and it worked okay but will probably use a pie pan or buy a quiche dish in the future. The crust was terrific.

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