"This is an easy mix-it-up-in-one-bowl-and-cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish." — MISHY
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biscuit baking mix
grated Parmesan cheese
1 (10 ounce) package
chopped frozen broccoli, thawed and drained
cubed cooked ham
shredded Cheddar cheese
My husband and I loved this dish, with a few alterations...
1) I sauteed an onion with 2 cloves of garlic and added this with the broccoli, ham & cheddar cheese.
2) I added some chopped sweet red pepper for extra flavor and color.
3) I added 1/2 tsp. each of onion powder, black pepper and dry mustard.
My husband took one bite and said, "This is a keeper!"
Pretty good. I added the sauteed onion and garlic, a little pepper, decreased the milk to 1 2/3 cups. Still needs something, can't quite figure out what though. My family was not crazy about this dish so I won't be making it again.
Awesome recipe. This is very versatile. I cut down the milk - 2% - to 1 1/2 cup and this was perfect! The eggs turned out light and fluffy! Instead of broccoli I used one box of spinach, thawed and drained. I added sauteed onion, salt and pepper. Next time I will add some dry mustard and chopped red pepper to spice it up a bit. 50 minutes was too long though, it got a little toasty - be sure to watch yours at 45 minutes. Be aware - this is a big recipe, use a big mixing bowl and if you use pie plates for your quiche you will need 2. I used a 9 x 9 pan and it was perfect, but it did make it look more like a casserole than a quiche. I can't quite decide if I like the baking mix crust or not, it is easy but I guess I just miss the good old fashioned pie crust. I think I will try it next time without. Hmmm, all the possibilities! I can't wait to make this again and again!
Delicious! I always make this dish for our family holiday pot-lucks. I put the mixture in little individual muffin pans and it's always a hit and cooks much faster! Thanks for the recipe!
Very easy and tasty recipe. I wanted to serve this at a brunch but not worry about cutting it up for everyone. So I made mine in a 24 cup mini muffin pan for bite size quiche. Recipe made 65 minis. Used spinach and added fresh garlic, mustard powder, salt and pepper. I also used fresh grated parm. and lessened the amount of cheddar. Very good! Perfect for an appetizer.
This is a really great "desperation dinner," that I almost always have the ingredients on hand for (it helps that I buy tons of different cheeses on sale and stick them, unopened, in the freezer). You can make it low fat with no real appreciable difference in taste by using skim milk, egg beaters and a mix of low fat and no fat cheese. A definate keeper.
wow! this is so easy and tasty. i made it with ham,artichoke hearts, mushrooms and gorgonzola and mozzerella cheeses. my fussy husband loved the light,fluffy texture. be sure to use your big quiche pan as mine almost overflowed. thank you michele, can't wait to make this one again. i make this all the time! sooo easy & good
So quick and easy! Delicious, and with it's own crust too. I've added peppers, onions, used spinach, bacon bits, etc. Can't go wrong with this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 240
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