Make breakfast more fun with this Ham Bacon and Broccoli Quiche. Fluffy eggs packed with lots of flavor is the best way to start any day!
This Ham, Bacon, and Broccoli Quiche recipe is a hearty, savory dish that’s perfect for breakfast, brunch, or even a light dinner. A flaky, buttery crust is filled with a rich, creamy egg custard loaded with smoky bacon, tender bites of ham, and fresh broccoli for a pop of color and texture. It’s great for a crowd or to eat on throughout the week!
For more morning egg recipes to start your day, you have to check out my Spicy Zucchini Frittata, Spinach Quiche, and Hash Brown Egg Cups.
Table of Contents
Recipe Ingredients
Cubed Ham – This is perfect for using up leftover holiday ham. Store-bought thick-cut ham works just as well and adds a savory, smoky flavor.
Cheddar Cheese – Cheddar is a classic favorite, adding sharpness and a creamy melt, but feel free to experiment with other cheeses if you’d like to mix things up.
Fresh Broccoli – Fresh broccoli adds a bit of crunch and balances the richness of the ham and cheese.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Crust Variations – Try puff pastry for a flakier texture, whole wheat for a nuttier taste, or even a potato or gluten-free crust.
Spinach for Broccoli – For a softer, milder green, substitute broccoli with spinach. Sauté spinach briefly to remove excess moisture.
How to Make Ham Bacon and Broccoli Quiche
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Remove cold pie crust from the fridge or freezer and lay it into a 9-inch pie plate. Crimp the top edges and prick the bottom and sides of the crust with a toothpick or fork. Place a piece of parchment paper over the top and fill with dried beans, rice, or pie weights. Blind bake for 15-20 minutes or until lightly golden brown (note that homemade may take slightly longer).
Step 2: Meanwhile, in a large skillet or sauté pan set over medium-low heat, melt butter. Add the onion and cook until translucent, then add in the broccoli and ham. Cook for 3-4 minutes, then remove from heat and set aside.
Step 3: In a medium mixing bowl, whisk together the eggs, heavy cream, sour cream, cornstarch, salt, pepper, cayenne, paprika, and nutmeg.
Step 4: Spread the onion/broccoli/ham mixture into the bottom of the hot pie crust, then sprinkle half of the bacon and cheddar over top. Pour in the egg mixture, then top with the remaining bacon and cheese.
Step 5: Place in the oven and bake for 35-45 minutes or until the filling is set. The mixture will puff in the center but will fall as it is removed from the oven and starts to cool. Serve hot or cold.
Expert Tips
Use a Pie Shield – To prevent the edges of the pie crust from over-browning, use a pie shield or wrap the edges in aluminum foil during the last 15 minutes of baking.
Pre-cook the Broccoli – Blanch or steam the broccoli briefly before adding it to the quiche. This makes the broccoli more tender and evenly cooked, without releasing excess moisture during baking.
FAQs
Definitely! Feel free to switch up the cheese with options like Gruyère, Swiss, feta, mozzarella, or goat cheese. It’s a fun way to customize the flavor to your liking!
Yes! Simply skip the crust and pour the filling directly into a greased pie dish for a crustless version.
Storage Information
STORE Ham and Broccoli Quiche leftovers in an airtight container or wrap tightly with plastic wrap in the refrigerator for up to 3 days. To FREEZE, wrap slices individually in plastic wrap and store for up to 2 months.
REHEAT in a 350°F (175°C) oven until warmed through or microwave for 1-2 minutes. You can also reheat it on the stovetop by covering the quiche with foil and warming it on low heat in a skillet until heated through.
More Delicious Breakfast Ideas
Ham Bacon and Broccoli Quiche Recipe
Ingredients
- 1 pre-made pie crust or my pie recipe minus the vanilla
- 2 Tbsp unsalted butter
- 1/2 yellow onion - chopped
- 1 head broccoli - chopped
- 2/3 cup thick cut ham - cubed
- 4 large eggs
- 3/4 cup heavy whipping cream or half & half
- 1/4 cup sour cream
- 2 tsp cornstarch
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/8 tsp paprika
- pinch of nutmeg
- 3 slices cooked bacon - crumbled
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Remove cold pie crust from the fridge or freezer and lay it into a 9-inch pie plate. Crimp the top edges and prick the bottom and sides of the crust with a toothpick or fork. Place a piece of parchment paper over the top and fill with dried beans, rice, or pie weights. Blind bake for 15-20 minutes or until lightly golden brown (note that homemade may take slightly longer).
- Meanwhile, in a large skillet or sauté pan set over medium-low heat, melt butter. Add the onion and cook until translucent, then add in the broccoli and ham. Cook for 3-4 minutes, then remove from heat and set aside.
- In a medium mixing bowl, whisk together the eggs, heavy cream, sour cream, cornstarch, salt, pepper, cayenne, paprika, and nutmeg.
- Spread the onion/broccoli/ham mixture into the bottom of the hot pie crust, then sprinkle half of the bacon and cheddar over top. Pour in the egg mixture, then top with the remaining bacon and cheese.
- Place in the oven and bake for 35-45 minutes or until the filling is set. The mixture will puff in the center but will fall as it is removed from the oven and starts to cool. Serve hot or cold.
The filling baked up creamy and the crust stayed crisp underneath.
Great recipe! I have made a lot of quiches over the years. The sour cream helps to make this a great consistency. I modified and left out the ham, and instead did bacon, broccoli and portabella mushrooms, all sautéed before adding to the liquid mix.
HI, thanks for posting this easy, quick and flavorful quiche recipe. I wanted to make a broccoli quiche, and found your recipe which appealed to me because of the spices. had to make a few mods based on what was on hand, but it still came out great and is very flavorful! I love my own pie crust, but happened to have a pre-made 2 pack (you know the ones). I used the left over cold cut ham (slim and fit honey ham) diced up. No sour cream on hand, but I did have some of that ranch veggie dip – which is mostly sour cream any way! I had shredded swiss not chedder.
with that good blend of spices in your recipe, we loved it. This is a keeper, will make it to your exact ingredients next time!
As I have some broccoli left over, going to make the creamy chicken broccoli cheese tomorrow night!
Thanks for sharing Nancy!