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)
- 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.
- 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