For a true 9" pie this was too many ingredients. I cut the cheese and ham to 1 cup instead of 1 1/2 cups and then the eggs fit in the pie shell. As for the cheese I put a layer of cheese on the bottom of the pie shell then added some to the broccoli/ham mixture and sprinkled some on top. This worked! It also needs to rest for 10 minutes before serving to set up properly. My family loved it.
For a true 9" pie this was too many ingredients. I cut the cheese and ham to 1 cup instead of 1 1/2 cups and then the eggs fit in the pie shell. As for the cheese I put a layer of cheese on the bottom of the pie shell then added some to the broccoli/ham mixture and sprinkled some on top. This worked! It also needs to rest for 10 minutes before serving to set up properly. My family loved it.
So good. I'm obsessed with broccoli and this was perfect -- I could eat it three meals a day. I cut back the ham and cheese to 1c. each per reviews and it seemed to be a good quantity to prevent overfilling. Added a sprinkle of nutmeg to the egg mix and stirred the paprika in instead of sprinkling on top. I put some of the cheese on the bottom some mixed in and some on top.
Our guests and Mr. LTH loved this! I'd have probably rated it "4" stars myself but I have to give it "5" based on their rave reviews. I chose to make a potato crust rather than use a pie crust and I assembled it all the night before (partaking the potato crust first) for an effortless breakfast the next day. I used a steam able bag of frozen broccoli which made assembling even easier. The directions don't say when to add the cheese; I'm assuming you should add it w/the broccoli/ham mixture as it didn't work so well added to the egg mixture. I had to bake mine a bit longer since it'd been refrigerated. THANKS for the recipe!
ok. we had the quiche for dinner. OMG!!!!! incredibly delicious! i have never tasted anything so delicious! i loved it my husband loved it and even my mother in law loved it! will definitely keep this recipe. guess i added the cheese in the right place! lol.
I added mushrooms and a sprinkle of nutmeg and I mixed the cheese into the egg/milk mixture since the chef forgot to add a step for the cheese. However it came out very well--thanks for this recipe. I made two pies and froze one for another time. My fear of homemade Quiche is conquered!
great filling - i don't know people are zoo confused about when to add the cheese (its with the milk mixture at the end - not hard to mix at all) my problem was with the pie crust (it said unbaked - big problem) i hand made my pie crust (maybe it was much thicker than a normal store bought one) but after 45 minutes the inside was cooked perfectly and tasted great. but the pie crust at the bottom was not cooked. so i suggest cooking pie crust before putting in filling (especially if your making your own pie crust)
It is a good quiche. It was much more time consuming than my standard spinach quiches. If I make this one again I will definitely add more broccoli and less ham. Way too much ham for my taste.
Excellent especially with my homemade piecrust. I used a combination of Swiss and sharp cheddar cheese and did not beat the cheese with the eggs & milk. Instead I put some cheese on the (PRECOOKED for 10 minutes @425 degrees) crust; mixed the rest in the broccoli/onions/garlic along with 1/2 tsp of paprika and then poured the mixture in the crust. I added a little more Swiss cheese on the top and sprinkled the remaining paprika over it. I baked in a 9" deep pie plate. Cooked about an hour and let stand about 10 minutes. Will definitely make again.
This was so easy and so delicious. I made it for a family brunch and got huge compliments on it. To boot I completely forgot to add the shredded cheese and it was still outstanding. I can only imagine what it tastes like with the cheese.
