Recipe: Cheddar, Ham and Broccoli Quiches
{{#rendered}} {{/rendered}}(Colin Erricson)
Cheddar, Ham and Broccoli Quiches
Makes 8 quiches
This favorite flavor combination in a bite-size quiche is perfect anytime and any day — from a simple family breakfast to a special holiday brunch.
{{#rendered}} {{/rendered}}Tips
If using a store-bought refrigerated pie crust, let come to room temperature, then unroll according to package directions and proceed with the recipe. If you roll the dough thin enough, you can cut 8 Babycakes two-crust pie crusts from one 14-oz (400 g) package.
You can use 1⁄2 cup (125 mL) drained thawed frozen broccoli, finely chopped, instead of fresh. In step 2, add it to the skillet with the ham.
{{#rendered}} {{/rendered}}Variations
Substitute milk for the cream, if desired. Substitute 2 slices of bacon, cooked crisp and crumbled, for the ham. Omit the butter and cook the broccoli and onion in the bacon fat.
Crusts
{{#rendered}} {{/rendered}}Favorite Pie Crust (page 114) or store-bought refrigerated pie crust (see tip, at left)
Filling
1 tbsp butter 15 mL
{{#rendered}} {{/rendered}}1⁄2 cup finely chopped broccoli 125 mL
2 tbsp finely chopped onion 30 mL
1⁄3 cup finely chopped cooked ham 75 mL
{{#rendered}} {{/rendered}}1 egg
1 1⁄3 cup half-and-half (10%) cream 75 mL
1 tsp Dijon mustard 5 mL
{{#rendered}} {{/rendered}}1⁄3 cup shredded Cheddar cheese 75 mL
Salt and freshly ground black pepper
1. Crusts: Use the large circle of the crust cutting tool to cut 8 crusts. Place crusts evenly on top of wells and gently press into wells with the pie forming tool. If desired, crimp the top edge.
{{#rendered}} {{/rendered}}2. Filling: In a small skillet, melt butter over medium-high heat. Sauté broccoli and onion for 3 to 5 minutes or until tender. Stir in ham and sauté for 1 minute or until heated through. Remove from heat.
3. In a medium bowl, whisk together egg, cream and mustard. Stir in cheese. Season to taste with salt and pepper. Stir in ham mixture. Spoon about 2 tbsp (30 mL) filling into each crust.
4. Bake for 10 to 12 minutes or until a tester inserted in the center of a quiche comes out clean and crusts are golden brown.
{{#rendered}} {{/rendered}}Excerpted from 175 BEST BABYCAKES® CUPCAKE MAKER RECIPES by Kathy Moore & Roxanne Wyss © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.