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Ham and Broccoli Quiche

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Ingredients (makes 8 slices)

  • One pastry for a 9½ -inch deep pie plate
  • 2 tablespoons Dijon mustard
  • 1½ to 2 cups diced ham
  • 8 ounces shredded cheese, Jarlsberg, cheddar or a combination
  • 1½ cups coarsely chopped steamed broccoli, patted very dry
  • 6 large eggs
  • 1½ cups half-and-half or cream, or a combination
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon grated nutmeg
  • ⅛ teaspoon cayenne pepper

Directions

  1. Preheat oven to 375°F.
  2. Have ready a 9½ -inch deep pie plate.
  3. Roll pastry on a floured surface into a 13-inch round and line pie plate.
  4. Spread Dijon mustard evenly over bottom of the pastry.
  5. Top Dijon with the diced ham, spreading evenly.
  6. Sprinkle half of cheese over ham.
  7. Arrange broccoli over the top and sprinkle with remaining cheese.
  8. Whisk together eggs, cream, salt, pepper, nutmeg and cayenne until smooth.
  9. Pour evenly over ingredients in pie shell.
  10. Bake until custard is just set, 50-55 minutes.
  11. Remove from oven and cool on a rack for at least 15 minutes before cutting.
  12. Serve quiche warm or at room temperature.
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