Ham & Cheese Quiche for a Crowd

Have your chickens been working overtime giving you an abundance of eggs?  Have some leftover ham to use?  Want an easy, delicious meal perfect for breakfast, brunch, lunch, or dinner?

I love quiche, it is so versatile.  I love that there are so many ways to make it. I love how easy it is to customize and customize. I love it warmed up the next day for leftovers.  Whenever I make quiche I like to make a nice big one so that I can have leftovers for breakfast or lunch the next day.  This recipe is great for a big family, a potluck brunch, or to eat half now and freeze the other half for an easy meal later.

Ham & Cheese Quiche for a Crowd

Preheat oven to 375 degrees

Prepare crust (or use premade crust)

Crust recipe:

• 2 cups flour
• dash of salt
• 2/3 cups butter
• 6 tablespoons of cold water

Mix flour & salt.  Cut in butter until you have small, pea-size pieces.  Blend in water until the dough will stick to itself.

Flour the work surface and roll the dough out until it covers the bottom and up 3/4 of the sides of a 9×13 casserole dish.

Put the dough in a 9×13 casserole dish, and poke the bottom with a fork.  Bake the crust in 375-degree oven for 7 minutes.

Prepare Filling:

• 2 cups chopped broccoli
• 2 1/2 cups shredded cheddar cheese
• 2 cups cubed ham
• 10 eggs
• 3 cups milk
• 2 teaspoons Italian seasoning
• salt & pepper to taste

optional additional toppings to try:

• green onion
• finely diced tomatoes
• diced mushrooms
• crumbled bacon
• chopped spinach
• sauteed onions

Spread the broccoli for the first layer in the crust

Add the cheese & ham on top of the broccoli

In a medium bowl, whisk the eggs, milk & seasoning.  Pour over the broccoli, cheese & ham.

If desired, add optional toppings

Bake at 375 degrees for 45-55 minutes.

Refrigerate leftovers for up to 3 days, or tightly wrap and freeze for up to 3 months