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.
|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|
|2||teaspoons all-purpose flour|
|½||teaspoon ground nutmeg|
|¼||teaspoon white pepper|
|2||tablespoons grated Romano or Parmesan cheese|
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.