Monday, April 21, 2014

Easter Leftovers, Part 2

Ham and Broccoli Quiche

A fragrant quiche is an "eggs"-cellent way to transform Easter leftovers into a delicious quiche that is hearty enough for breakfast, lunch or dinner. The kitchen at The Cooking School at Jungle Jim's International Market was filled with the aroma of this Ham and Broccoli Quiche.
We used ham, but you can use sausage or bacon, too. The fresh broccoli was steamed and then chopped. You can use any vegetables left over from your Easter dinner. To make preparation easy, feel free to use a refrigerated pie crust; however, Leigh made a rustic, butter crust that resulted in a rich, buttery brown crust. 

Our pie crust recipe can be found in the August 20, 2013 Pie Crust blog post. Please note that you should take out the sugar and lemon zest to make a crust for a savory filling. This recipe will make a crust for one deep dish pie pan.

Spread 2 tablespoons of Dijon or whole-grain mustard on the bottom of the crust. If you're not a fan of mustard, try using onion jam. Stonewall Kitchens make an excellent product.

Leigh tucked the edges of the crust under for a rustic look. You can crimp the edges for a more decorative look.

Layer the diced ham over the mustard-covered crust. 

Layer half the shredded cheese. Use whatever cheese you have on hand. We had odds and ends of several chunks of cheese - Jarlsberg, white cheddar and a yellow aged cheddar. Swiss would be good, too.

Add the chopped broccoli.

Finish with the rest of the shredded cheese.

The egg/custard mixture should be well whisked. 

Pour the egg mixture over the ingredients in the deep dish pie pan.

Now it's ready for the 375 degree oven. Bake 50-55 minutes or until the custard is set and the top is nicely browned. Allow the quiche to cool on a rack for at least 15 minutes before cutting and serving. 

Ham and Broccoli Quiche

One pastry for a 9½ -inch deep pie plate
2 tablespoons Dijon mustard
1½ to 2 cups diced ham
8 ounces shredded cheese, Jarlsberg, cheddar or a combination
1½ cups coarsely chopped steamed broccoli, patted very dry
6 large eggs
1½ cups half-and-half or cream, or a combination
½ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper

Preheat oven to 375°. Have ready a 9½ -inch deep pie plate.

Roll pastry on a floured surface into a 13-inch round and line pie plate.

Spread Dijon mustard evenly over bottom of the pastry. Top Dijon with the diced ham, spreading evenly. Sprinkle half of cheese over ham. Arrange broccoli over the top and sprinkle with remaining cheese.

Whisk together eggs, cream, salt, pepper, nutmeg and cayenne until smooth. Pour evenly over ingredients in pie shell. Bake until custard is just set, 50-55 minutes. Remove from oven and cool on a rack for at least 15 minutes before cutting. Serve quiche warm or at room temperature.

Makes 8 slices

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