Oatmeal Broccoli Quiche

This quiche swaps the usual flaky pastry for a press-in crust made with oatmeal and flour. It’s sturdier than a traditional pie crust, with a nutty, slightly chewy texture that holds up to a loaded filling without getting soggy.

The filling is straightforward: broccoli, diced ham, shredded cheese, and a simple egg-and-milk custard. Everything gets mixed together and poured right into the crust. No blind baking, no pie weights, no fuss.

That oat crust is worth talking about. Press the mixture firmly and evenly into your pie dish, pushing it up the sides. If it’s too crumbly, your margarine might be too cold. Work it with your hands until it holds together when pressed.

Bake until the custard is set in the center and the edges of the crust are golden. A slight jiggle in the very middle is fine; it firms up as it cools. Let it rest 10 minutes before cutting or the slices will be soupy.

Kitchen Tips

• Chop broccoli florets small so they distribute evenly throughout the custard rather than sinking to the bottom.
• Use sharp cheddar for the most flavor punch, though Swiss or Gruyere work well too.
• Make sure the ham is fully cooked and diced small. Leftover holiday ham is ideal here.
• This reheats well the next day. Cover and refrigerate, then warm slices in the oven rather than the microwave to keep the crust from going soft.

Variations

• Skip the ham for a vegetarian version and add sauteed mushrooms instead.
• Replace broccoli with spinach or chopped asparagus when it’s in season.
• Stir in a teaspoon of Dijon mustard into the egg mixture for a subtle tang.