Ham-Broccoli Quiche with Mushrooms and Swiss
A savory custard pie filled with ham, broccoli, sauteed mushrooms, and melted Swiss cheese, bound with eggs and milk in a buttery crust. Mild garlic and nutmeg notes add depth without overpowering. Serve warm for brunch, lunch, or casual dinner. This version layers ingredients before pouring the custard, ensuring even distribution and a sturdy structure that holds well when sliced.
Ingredients
- 1 cup fresh mushrooms, sliced
- 1 clove garlic, minced
- 2 teaspoons butter or margarine
- ½ cup Swiss cheese, shredded
- 1 9-inch pie shell, unbakedgluten-free crust1:1dietary
certified GF shell required
- 1 ½ cups ham, chopped
- 1 cup broccoli, cooked and chopped
- 3 eggs
- 1 cup milk
- 2 teaspoons flour
- ¼ teaspoon white pepper
- 1 dash nutmeg
- 2 tablespoons Romano or Parmesan cheese, grated
Instructions
- 1
Preheat oven to 350F.
- 2
Saute mushrooms and garlic in butter over medium-high heat until mushrooms are tender.
- 3
Sprinkle Swiss cheese into pie crust.
- 4
Top with sauteed mushroom mixture, ham, and broccoli.
- 5
Whisk together eggs, milk, flour, white pepper, and nutmeg until combined.
- 6
Pour egg mixture over fillings in crust.
- 7
Sprinkle Romano or Parmesan cheese on top.
- 8
Bake 35 to 40 minutes until a knife inserted near center comes out clean.
- 9
Let stand 10 minutes before slicing and serving.
Tips
Sauté mushrooms until they release moisture and begin to brown; this concentrates flavor and prevents a watery quiche.
Let quiche cool 10 minutes so custard sets properly and slices cleanly without crumbling.
Use a pie shield or foil on crust edges if browning too quickly before custard sets.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 10-15 minutes until warm throughout.
Assemble quiche through step 7 (before baking) up to 4 hours ahead; cover and refrigerate. Add 5 minutes to bake time if cold.
Serve warm or at room temperature with a simple green salad and crusty bread. Pairs well with white wine or cider.
Common Mistakes
Use unbaked pie shell to avoid soggy crust; blind-baking is optional but recommended.
Do not skip the 10-minute rest to allow custard to set fully; cutting too early causes filling to run.
Ensure knife test checks center, not edges; edges set before center.
Substitutions
certified GF shell required
FAQ
Can I use frozen broccoli instead of fresh?
Yes. Thaw and squeeze dry to remove excess moisture, which prevents a watery filling. Use same amount as cooked fresh.
How long does leftover quiche keep?
Covered in the refrigerator, up to 3 days. Do not freeze; custard texture becomes grainy upon thawing.
What if my quiche is still runny after 40 minutes?
Bake 5-10 minutes longer. Center should jiggle slightly but not slosh; carryover heat continues cooking during rest.