Leftover Ham, Cheese and Broccoli Quiche
Recipe type: Main
Cuisine: French
Serves: 6
- 284 grams (2½ sticks) butter cut into small ¼-inch bits
- 313 grams (2½ cups) plain/all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 6 tablespoons ice cold water
- 3 eggs
- 225 ml (1 cup) cream
- ½ cup diced ham
- ½ cup broccoli florets (blanched)
- ½ cup grated cheddar cheese
- pinch of nutmeg
- ½ teaspoon pepper (white or black)
- ½ teaspoon salt (or to taste)
- Add dry ingredients to a bowl and whisk to combine.
- Place ⅔ of dry ingredients in the bowl of a food processor.
- Sprinkle cold cubed butter over flour.
- Pulse food processor until no dry flour remains, about 25 short pulses
- Spread mixture in bowl evenly with a spatula
- Sprinkle remaining flour mixture over the top and pulse just until the mixture is barely broken up, about 5 short pulses.
- Place mixture in the bowl you previously had the flour in.
- Sprinkle with the ice water.
- Using a rubber spatula, fold and press the dough until it comes together in a ball.
- Divide and wrap each disk in cling film and place in the refrigerator for a couple of hours. (or 30 minutes at my house)
- Preheat oven to 180C/350F
- Roll out one disk and place in the bottom of a quiche pan or pie dish and place crust in the refrigerator while you make the filling.
- Add the eggs, cream, nutmeg, pepper and salt to a bowl and whisk to combine.
- Take the pie crust out of the refrigerator and sprinkle the ham, broccoli and cheese on the bottom of the crust and pour over the mixture.
- Place in pre-heated oven for 40 minutes or until the center puffs up and is just barely wobbly.
- Serve with a side salad (or a bunch of grapes)
Recipe by Orgasmic Chef at https://orgasmicchef.recipes/leftover-ham-cheese-and-broccoli-quiche/
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