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
Broccoli, Ham & Cheese Quiche
From EatingWell: September/October 2012
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.
9 Reviews for Broccoli, Ham & Cheese Quiche
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.
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!
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.
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.