Ham Broccoli Quiche mixes the rich flavors of HORMEL® CURE 81® Classic Boneless Ham with tender broccoli and earthy mushrooms, all encased in a flaky pie shell. Topped with a cheesy custard filling and seasoned with nutmeg and white pepper, offer this quiche as a perfect option for brunch or lunch.
Ingredients
| 2 | teaspoons butter |
| 1 | cup sliced fresh mushrooms |
| 1 | clove garlic, minced |
| ½ | cup shredded Swiss cheese |
| 1 | (9-inch) unbaked pie shell |
| 1½ | HORMEL® CURE 81® Classic Boneless Ham, chopped |
| 1 | cup finely chopped broccoli |
| 3 | large eggs |
| 1 | cup milk |
| 2 | teaspoons all-purpose flour |
| ½ | teaspoon ground nutmeg |
| ¼ | teaspoon white pepper |
| 2 | tablespoons grated Romano or Parmesan cheese |
Directions
Heat oven to 350ºF.
In skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, 4 to 5 minutes or until tender.
Sprinkle Swiss cheese in pie shell. Top with mushroom mixture, ham and broccoli.
In bowl, beat together eggs, milk, flour, nutmeg and white pepper; pour into pie shell. Sprinkle with Romano cheese.
Bake quiche 35 to 40 minutes or until knife inserted near center comes out clean. Let stand 10 minutes.