How to make ham and broccoli quiche Recipe Video
Ingredients
| Refrigerated pie crust/Null | 15 Ounce (Softened As Directed On Box) | |
| Cubed cooked ham/Null | 1 1⁄2 Cup (24 tbs) (Null) | |
| Shredded swiss cheese/Null | 1 1⁄2 Cup (24 tbs) (6 Ounce) | |
| Frozen broccoli florets/Null | 14 Ounce (Thawed Well Drained) | |
| Eggs/Null | 4 (Null) | |
| Milk/Null | 1 Cup (16 tbs) (Null) | |
| Salt/Null | 1⁄2 Teaspoon (Null) | |
| Ground mustard/Null | 1⁄2 Teaspoon (Null) | |
| Pepper/Null | 1⁄2 Teaspoon (Null) |
Nutrition Facts
Serving size: Complete recipe
Calories 3758 Calories from Fat 1877
% Daily Value*
Total Fat 211 g325.4%
Saturated Fat 93.2 g466.1%
Trans Fat 0 g
Cholesterol 1223.3 mg407.8%
Sodium 9044.9 mg376.9%
Total Carbohydrates 297 g99.1%
Dietary Fiber 15.4 g61.5%
Sugars 15.6 g
Protein 173 g346.5%
Vitamin A 284.5% Vitamin C 607%
Calcium 188.1% Iron 49.7%
*Based on a 2000 Calorie diet
Directions
Heat oven to 375°F, and roll out refrigerated pie crust. Allow to soften for 15 minutes for pliability.
Fit pie crust into 9-inch glass pie pan. Fold under the pie edge that is hanging over the plate.
Crimp the edges: two fingers on the inside, one on the outside, and push on the edge of the pie plate with the outside finger.
Make the filling: Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges.
Chef
