This Broccoli, Ham and Swiss Crustless Quiche is simple to throw to gather and is a stunner on the table. Fresh broccoli sautés with onion, mushroom, garlic and time and mixed into beaten eggs with Swiss cheese and cooked ham. Serves 6 in 1 hour.
This Easter I plan to brunch. The girls are older so sleeping in is definitely a must, which also means a late and lazy breakfast is on the menu. In the past, I’ve usually made biscuits and gravy, but this year I’m making a quiche. Because with quiche you get SIDES and I love side dishes with breakfast.
On the menu is this broccoli, ham and swiss quiche, breakfast potatoes and a simple arugula salad. This is the brunch of my dreams and it’s simple and easy to pull together. I sauté the vegetables before adding them into the cheesy, ham and egg mixture. Pour the mixture into a lightly greased pie or quiche dish and bake until your house is smelling incredibly and the quiche is perfect and golden brown.
First gather and prep all of your ingredients. Here’s what you will need; 2 cups small broccoli florets, 1 cup diced yellow onion, 1 cup sliced mushrooms, 1 clove garlic, 1 teaspoon minced fresh thyme, 6 large eggs, 2 cups freshly grated Swiss cheese and 1 cup diced cooked ham, kosher salt and freshly ground black pepper.
Start by adding a teaspoon of light olive oil to a 10-inch skillet. Next, heat on medium to medium-low and add in the broccoli, onion and a pinch of kosher salt. Stir and sauté for 8 to 10 minutes until the veggies have softened.
Next, add in the mushrooms along with a small pinch of salt and sauté for 3 to 4 minutes.
Lastly, add the minced garlic clove and teaspoon chopped fresh thyme, stir and cook 1 minute. Because the mixture will be hot, you risk scrambling the eggs when you add them. With that said, it’s best to remove the skillet off of the heat and allow the mixture to cool a bit.
Crack 6 large eggs into a mixing bowl. Then with a whisk, beat them until thick and frothy and season with salt and pepper to taste or about a pinch or two of both.
Next add in the diced cooked ham and the grated Swiss cheese.
Then, once the broccoli mushroom mixture has cooled a bit and is no long hot (but a little warm is fine) add it into the bowl with the eggs, ham and cheese. Next, using a rubber spatula and mix to combine.
Next pour the quiche mixture into a greased 9-inch pie plate or quiche dish and then bake the whole thing in your preheated oven for 40 minutes. Rotate the dish halfway through baking. Doing this will ensure even baking and perfect browning.
Why hello, gorgeous quiche!
Finally, slice this gorgeous quiche (I know, it’s almost too pretty to cut into!) and then serve it with breakfast potatoes and a fresh arugula salad!
Besides smelling amazing, I can’t wait until you taste this. Ham and Swiss is a known classic flavor profile but it’s a delicious one and then throw in broccoli?! SO GOOD. The subtle garlic and thyme gives this breakfast a homey quality and is utterly scrumptious.
Come back tomorrow because I will be sharing the recipe for those breakfast potatoes. 😉
Enjoy! And if you give this Broccoli Ham and Swiss Crustless Quiche recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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