Leftover Holiday Ham?
This gluten-free, low carb Ham & Broccoli Quiche is great any time of the year, but it’s also a great way to use that leftover holiday ham.
Adding a crust is always optional.
Pepé is French and somehow he thinks every quiche requires a crust.
If you want to add a crust, just follow this link for instructions on how to make your own crust, and how to cook it first before adding your other ingredients. A store bought crust is always an option as well.
Swimsuit season is around the corner, so we’re gonna skip the crust today — let’s get started on our low carb ham & broccoli quiche.
Preheat oven to 425°F/220°C/Gas Mark 7. Line small baking sheet with parchment or a silicone mat.
Chop broccoli and onion and place on backing sheet. Drizzle with a little olive oil, toss to coat, season with salt and pepper and bake for about 20 minutes or until slightly browned and tender, but not cooked all the way through.
Alternately, you could sauté the onions and microwave the broccoli, but the roasting gives them a little more depth of flavor. It’s your quiche, so you decide.
Lower heat to 375°F/190°C/Gas Mark 5.
Whisk together the eggs, cream, dijon mustard, salt and white pepper. I also toss in any of the little green bits left on the cutting board from chopping the broccoli, but that’s purely optional.
Grease or spray tart pan, pie pan or casserole dish with oil to keep quiche from sticking.
Layer the broccoli and onions in the pan.
Layer the chopped ham on top, then pour the egg mixture over that.
Place the shredded cheese of choice on top for the final layer and bake at 375°F/190°C/Gas Mark 5 for 35-40 minutes or until puffed, set, slightly browned and the center doesn’t jiggle.
Check by inserting a knife into the center. Eggs should not be wet.
Serve with a small salad or as I did here – Raw sliced tomatoes seasoned with just salt & pepper, and garnished with watercress and violets. (or any other greens and edible flowers)
Bring on the mimosas!
Crustless Ham & Broccoli Quiche
Ingredients
- 6 Ounces Ham
- 2 1/2 Cups Broccoli
- 1/2 Cup Red Onion
- 8 Extra Large Eggs
- 3/4 Cup Heavy Cream
- 1 Tablespoon Dijon Mustard
- 1/4 Teaspoon White Pepper
- 4 Ounces Cheese mexican blend, cheddar, swiss, etc.
- Salt to taste
Instructions
- Preheat oven to 425°F/220°C/Gas Mark 7. Line small baking sheet with parchment or a silicone mat.
- Chop broccoli and onion and place on backing sheet. Drizzle with a little olive oil, toss to coat, season with salt and pepper and bake for about 20 minutes or until slightly browned and tender, but not cooked all the way through.
- Lower heat to 375°F/190°C/Gas Mark 5.
- Whisk together the eggs, cream, dijon mustard, salt and white pepper. I also toss in any of the little green bits left on the cutting board from chopping the broccoli, but that purely optional.
- Grease or spray tart pan, pie pan or casserole dish with oil to keep quiche from sticking.
- Layer the broccoli and onions in the pan.
- Layer the chopped ham on top, then pour the egg mixture over that.
- Place the shredded cheese of choice on top for the final layer and bake at 375°F/190°C/Gas Mark 5 for 35-40 minutes or until puffed, set, slightly browned and the center doesn’t jiggle. Check by inserting a knife into the center. Eggs should not be wet.
Nutrition
More breakfast or brunch recipes you might like
Easy Kale & Cheddar Soufflé
The Best Homemade English Muffins
Blueberry & Cream Cheese Bread Pudding
