Ham 'N Cheese Broccoli Quiche
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
refrigerated |
|
| 1 | cup |
milk
|
|
| 4 | large |
eggs
slightly beaten |
|
| ¼ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
ham
cooked, cubed |
*
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
| 1 | cup |
broccoli, frozen
thawed |
|
| 1 | tablespoon |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
refrigerated |
|
| 237 | ml |
milk
|
|
| 4 | large |
eggs
slightly beaten |
|
| 1.3 | ml |
dry mustard
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
ham
cooked, cubed |
*
|
| 355 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
broccoli, frozen
thawed |
|
| 15 | ml |
onions
chopped |
|
Directions
Prepare pie crust according to package directions for filled one-crust pie using 9 inch; pie pan.
Heat oven to 350℉ (180℃).
In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust.
Pour egg mixture over ham, cheese and broccoli.
Bake for 40 to 50 minutes or until knife inserted in center comes out clean.
Cool 5 minutes before serving.
