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Broccoli and Ham Quiche


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Ingredients

  • 1 (15 ounce) package refrigerated pie crust
  • 3 eggs
  • 1/2 cup instant mashed potato flakes, divided
  • 1 (9 ounce) package frozen broccoli spears or florets, thawed and drained
  • 3/4 cup (4 ounces) diced cooked deli ham
  • 1 (10 3/4 ounce) can reduced fat, reduced sodium condensed cream of celery soup
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed
  • 2 teaspoons pantry all-purpose dill mix
  • 3/4 cup (3 ounces) shredded Swiss or cheddar cheese
  • 8 cherry tomatoes (optional)
  • Additional dill mix (optional)

Instructions

  1. Heat oven to 400 degrees F.
  2. Let pie crust stand at room temperature 15 minutes.
  3. Unfold crust onto large grooved cutting board; roll lightly to smooth seams and form and even circle using baker’s roller. Place crust in a deep dish baker, pressing dough into bottom and up sides.
  4. Using stainless steel whish, beat eggs in small bowl. Brush pastry crust lightly with some of the egg mixture using a pastry brush.
  5. Sprinkle half of the potato flakes evenly over bottom of crust. Coarsely chop broccoli using food chopper. Dice ham using knife. In a bowl, combine broccoli, ham, soup, mustard, garlic, remaining potato flakes and dill mix; mix well.
  6. Microwave filling on high 4 minutes or until hot. Add egg mixture to broccoli mixture; stir well.
  7. Grate cheese using grater. Add to broccoli mixture; mix well.
  8. Pour filling into baker, spreading evenly. Using pastry tool, decoratively flute edge of crust. If desired, cut cherry tomatoes in half using utility knife; arrange, cut sides up, over filling in a circular pattern. Sprinkle tomato halves with additional dill mix, if desired
  9. Bake for 35-40 minutes or until light golden brown and set in center.
  10. Cut into wedges and serve using slice n serve.

Yield 16 servings or 20 sample servings

Recipe credit: Pampered Chef