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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.

Prep Time

Cook Time

Meal Type


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


  1. Heat oven to 350ºF.

  2. In skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, 4 to 5 minutes or until tender.

  3. Sprinkle Swiss cheese in pie shell. Top with mushroom mixture, ham and broccoli.

  4. In bowl, beat together eggs, milk, flour, nutmeg and white pepper; pour into pie shell. Sprinkle with Romano cheese.

  5. Bake quiche 35 to 40 minutes or until knife inserted near center comes out clean. Let stand 10 minutes.