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Broccoli, Ham & Cheese Quiche

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 mins
  • Servings: 6
  • Course: BreakfastSide DishMain DishAppetizers & Snacks

This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section—or use frozen hash brown potatoes in this easy quiche recipe.

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Ingredients

  • 16 ounces precooked shredded potatoes or frozen hash browns (thawed)
  • 1 3/4 cups liquid egg substitute, or 8 eggs, beaten, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon canola oil or extra-virgin olive oil
  • 1/4 teaspoon salt
  • 2 cups finely chopped broccoli florets
  • 1 cup shredded extra-sharp Cheddar cheese
  • 3/4 cup finely diced smoked ham
  • 3/4 cup reduced-fat sour cream
  • 1/4 cup minced fresh chives
  • 1/8 teaspoon freshly ground pepper
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

Step 3

Fill the crust with broccoli, cheese and ham. Whisk the remaining 1 1/2 cups egg substitute (or beaten eggs), sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.

Step 4

Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

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