I made this broccoli ham quiche yesterday to take along for lunch with my friend Erika. She loves it! I baked it at home, then wrapped it in aluminum foil to let it sit and cool off a bit while I was driving to her house. There we enjoyed it together.
When embarking on this quiche adventure give yourself enough time. If you start from scratch it will take at least 2.5 hours before you can enjoy the fruit of your labour, but it is definitely worth it!
For the dough
- 200 g flour
- 100 g unsalted butter
- one pinch of salt
- 6 tbsp. ice water
- 1 tbsp. cider vinegar
- 2 cups broccoli florets, precooked or frozen ones
- 1 cup ham, cubed
- 4 eggs
- 1 cup whipping cream
- salt, pepper and a pinch of nutmeg
Cut butter over top of the flour and using your fingers mix the butter under the flour until it looks like fine crumbs. Then add the water and the vinegar, quickly mix and form a ball. Chill for one hour. Roll out the dough and fit into a pie pan, prick the bottom with a fork. Line the dough with foil and fill it with pie weights (I use chick peas). Pre-bake it for 10 min. at 400˚F, then remove the foil and the pie weights and bake five more minutes.
While pre-baking the crust mix eggs, cream, salt, pepper and nutmeg then top the crust with the broccoli, the ham and the egg mixture. Bake at 375˚F for 35-40 minutes.
After baking let the quiche rest for about half an hour before serving so the topping is not liquid any more.