Broccoli, Ham & Cheese Quiche

Broccoli, Ham & Cheese Quiche

9 Reviews
From the EatingWell Kitchen

This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section—or use frozen hash brown potatoes in this easy quiche recipe.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 16 ounces precooked shredded potatoes or frozen hash browns (thawed)
  • 1 3/4 cups liquid egg substitute, such as Egg Beaters, or 8 eggs, beaten, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil or extra-virgin olive oil
  • 1/4 teaspoon salt
  • 2 cups finely chopped broccoli florets
  • 1 cup shredded extra-sharp Cheddar cheese
  • 3/4 cup finely diced smoked ham
  • 3/4 cup reduced-fat sour cream
  • 1/4 cup minced fresh chives
  • 1/8 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
  2. If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
  3. Fill the crust with broccoli, cheese and ham. Whisk the remaining 1 1/2 cups egg substitute, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
  4. Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.
  • Make Ahead Tip: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat oven.
  • Equipment: 9-inch springform pan

Nutrition information

  • Serving size: 1 slice
  • Per serving: 297 calories; 16 g fat(7 g sat); 2 g fiber; 17 g carbohydrates; 21 g protein; 46 mcg folate; 41 mg cholesterol; 1 g sugars; 0 g added sugars; 1360 IU vitamin A; 31 mg vitamin C; 212 mg calcium; 3 mg iron; 622 mg sodium; 436 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (27% dv), Calcium (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 vegetable, 1 high-fat protein, 2 lean protein, 1 fat

Reviews 9

August 16, 2015
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By: EatingWell User
Altered a little but result was amazing! I used real eggs (ended up using a bit more for my version), used shredded sweet potatoes instead of hash browns to be a bit healthier, threw my broccoli in a processor for a few spins to get smaller chunks, used milk instead of sour cream (no reason just forgot to grab sour cream), and used a muffin tin instead of a round pan. ((See photo for muffin pan during step 2)) My bake time I changed to 20 minutes each cycle @ same temp. This made about 18 regular muffin size servings and still had a little excess sweet potato. LOVE this result and will be repeating!! :D Pros: Easy to follow recipe, simple ingredients, moist result even after reheat Cons: Don't like the egg substitute, or hash browns so used others.
September 19, 2013
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By: EatingWell User
Love it I made this for my husband and I as is the first time, and we both agreed it needed more flavor. I used real eggs instead of egg substitute. Ever since the first time, I add seasoning to the potato crust, then add minced onion, fresh garlic, cajun seasoning, and brown the ham a little before mixing it all together. Frozen potatoes work better than refrigerated ones, in our opinion...especially for leftovers. My husband loves to eat his with hot sauce, usually siracha. Pros: one-dish meal Cons: length of preparation
April 02, 2013
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By: EatingWell User
i googled the leftovers i had from easter & this recipe popped up first! I've never made a quiche or anything along those lines, needed something to do with easter leftovers, thanks to google, i found this. I used leftover asparagus instead of broccoli, chopped sweet onion & easter ham. i used the last of my egg beaters for the potato crust & tossed in the last of some parm/regi cheese & it baked up perfectly. i used a bit more ham, just to get rid of it, chopped my asparagus into bite sized pieces & I tossed some tillamook vintage white cheddar cheese into the mix. I poured on the egg mixture, topped with a bit more cheese & set to bake. I checked about 10 minutes in & my springform pan leaked! I cleaned up what leaked out, cause no one likes the smell of burnt egg & I just mixed a few more eggs up, poured it on & let it bake on. I kept an eye on the center & I was a little worried at first, but it turned out perfect! My dad ate two slices & said I'd found a winner! I agree! I love the flexibility of being able to use what i have on hand! Pros: easy Cons: make sure you're springform pan is in good shape!
December 11, 2012
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By: lynaiaf
Overall this was great and I will make again. The potato crust was weird, odd texture, but good flavor. My husband liked it as well, but suggest that next time we add a spicy kick. Pros: Easy to prepare,tasty Cons: Squishy crust
October 22, 2012
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By: EatingWell User
Make a few subs for delicious I use more potatoes, skip the flour so its gluten free, add some salt and pepper to the potatoes, substitute in fat free Greek yogurt for the sour cream and use thawed frozen organic spinach instead of broccoli. I also use whatever cheese I have on hand a probably a little extra and onion powder instead of chives when my chives plant is all out. Really easy to make and lovely cut into wedges and eaten all week as a healthy veggie-filled breakfast.
September 18, 2012
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By: ElleDuMonde
Ok, but needs flavor I made this for the first time last night and it was ok, but will make several changes next time. The potato crust did nothing for it so next time will omit. I found it to be flavorless overall. I used egg whites instead of substitute and will probably do a 1/2 to half ratio next time - 1/2 whites 1/2 whole egg - to get more flavor. I will probably also use a few tablespoons of bacon pieces instead of the ham, less sour cream, and add some garlic & herb salt substitute.
September 14, 2012
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By: EatingWell User
A bust in our house Unfortunately, this was a bust in our house. I followed the recipe exactly. I thought it was ok (not great, just ok) but my husband and 9 year old daughter took one bite each and opted not to eat the rest of their serving. My husband is fairly picky and I wasn't surprised when he didn't care for it. My daughter is much more adventurous and LOVES traditional quiche. She did say she might like it more if it had spinach in it instead of broccoli. Pros: easy to make, healthy
August 30, 2012
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By: EatingWell User
Great flavors, strange crust My family loves quiche. This is the first attempt at one w/ a potato crust. The crust seemed to be more chewy than crunchy once everything was baked up. The flavors of the filling are great though. Will try again, just tweak the crust a bit or omit altogether. Pros: Flavors are great Cons: The crust isn't great
August 29, 2012
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By: EatingWell User
My husband loved it Made this tonight for my husband who loves quiche, and he said he like it better than the full fat version. However, the potato crust was flimsy and did not hold up well. I will try cooking it longer next time. Recipe needs a little salt, but not much. Pros: Great taste, easy to prepare Cons: Potato crust was flimsy