Ingredients
1 tbsp butter
8 ounce package of pre-diced ham
1/2 cup onion, diced
2 cups broccoli, cut into bite-size pieces, can be cooked or raw
2 cups Gruyère cheese, shredded
6 eggs, large
1 cup heavy cream
1/2 tsp black pepper
1 tsp paprika
2 tsp fresh chives, for garnish
Instructions
- Preheat the oven to 400° and grease a 9″ pan. I have a pretty, square one from William Sonoma, which is perfect!
- Gather the ingredients and create the spice mixture. Combine and break apart any clumps.
- Melt the butter in a sauté pan, then add the onion and ham. Cook until the onion is translucent, and the ham is warmed and broken apart, about 5 minutes.
- Shred the Gruyère cheese. I use my food processor, but you can go old-school with a box grater. The taste of Gruyère cheese is unique and is my favorite part of quiche, but you can use another type of pre-shredded cheese, like Swiss or cheddar if you prefer.
- Whisk the eggs, cream, and spices in a medium bowl.
- Layer the elements. First, spread the broccoli and then add the ham in an even layer on the bottom of the pan. Next, cover generously with the shredded cheese and pat down. Lastly, pour the egg mixture evenly around the top.
- Bake for 30 minutes, or until the eggs are set and the top is browned.
- Cool for 5 min, then cut into 9 equal pieces and serve topped with chives and with fruit or salad.
Notes
Equipment and Supplies
