ham quiche

This quiche with ham, broccoli, and mushrooms is a delicious, show-stopping dish for your breakfast, brunch, Mother's or Father's Day table. Lovingly-made with a crispy, homemade hash brown crust, this quiche is low FODMAP as well as Paleo and Whole30 compliant, lactose-free, gluten-free and grain-free.

Quiche with Hash Brown Crust (Low FODMAP, Paleo, Whole30)

Avocado oil cooking spray

ghee, melted

salt

black pepper

ghee, divided*

fresh broccoli, washed, dried and chopped into nickel-sized florets

ham,

eggs

coconut cream

chives

yeast (optional)

fresh chives, chopped (optional)

Hash Brown Crust

Preheat oven to 425°F and place rack on top rung. Spray a 10.25” cast iron skillet with cooking spray.

Dry shredded potatoes using paper towels, one handful at a time, and place in a large bowl. In a small bowl or measuring cup, whisk together melted ghee, salt and pepper. Pour ghee mixture over potatoes and toss with a spoon to coat.

Place cast iron skillet on medium high heat. Add shredded potatoes to the skillet, and using a flat bottomed measuring cup (a ½ cup sized cup works best), press potatoes evenly against the bottom and sides of the skillet, making an approximately ½ inch thick crust. Cook for 8 minutes until potatoes start to brown on the bottom, pressing them down with the measuring cup as needed.

Remove the skillet from heat and spray the top of the crust with cooking spray. Bake at 425°F on the top rack of the oven for 15 minutes or until the top is brown and crispy.

Quiche Filling

meanwhile, heat another large skillet on medium high heat. Add 1 tablespoon of ghee and swirl to coat once melted. Add broccoli and sauté until the broccoli starts to soften, about 3 minutes, stirring constantly. Remove broccoli to a large plate. Add 1 tablespoon of ghee to the skillet and swirl the pan to coat. Add chopped ham and sliced mushrooms and sauté for 1 minute, stirring constantly. Remove ham and mushrooms to a plate. 

In a large bowl, whisk together eggs, coconut cream, dried chives, salt, pepper, and nutritional yeast (if using).

Once the crust is done browning, remove from the oven, using care not to touch the handle without oven mitts from this point forward. Reduce oven temperature to 350°F, and place rack on the 2nd rung from the top. Spoon broccoli, ham, and mushrooms evenly over the bottom of the crust. Add egg mixture to the crust and spread with a spatula until the crust is evenly coated. Bake at 350°F on the 2nd rung from the top of the oven for 30 minutes or until quiche is lightly golden brown.

Remove from oven. Cut with a knife into 8 pieces and remove from pan, ideally using a pie server.

Store leftovers in an air-tight container (not the cast iron pan) for up to 4 days. The quiche can also be kept frozen for up to 4 months.

The perfect recipe for leftovers, this Ham &amp; Potato Cheesy Quiche includes cooked potato, ham chunks, onion, and cheese. It is so flavor-packed and quick to bake up anytime of the day. We used pre-made pie dough for a nice shortcut making this the perfect way to use ham leftovers.

Ham, Potato, and Cheese Quiche

pie crust (9" deep-dish crust)

large eggs (large)

milk

ham (diced-leftovers,

cheese (shredded, any variety you prefer)

cherry tomatoes (halved)

onion

russet potato

onion powder

garlic powder

tbsps. oil

Preheat oven to 350 degree F.

Poke 20 fork pricks into the crust. Pre-bake crust for 10 mins, and then remove from oven.

In a large skillet, add the 2 tablespoons of oil. Add potatoes, onion, and spices to the pan. Cook for about 10-15 minutes until tender. If you have leftover potatoes, simply add them into the skillet and brown with seasoning.

Once potatoes and onion are tender, remove them from the pan.

Add in the tomatoes and pan fry for another 1 mins. Once done, set mixture aside.

In a mixing bowl, Add eggs, yolks, and milk- beat until combined. Add cheese to pie crust, then ham &amp; potato mixture, and pour over eggs. Bake for 30-35 mins or until done.

If crust is browning too much, loosely cover quiche with a sheet of foil.

Allow quiche to set for at least 15 mins. Enjoy warm! Leftovers can be placed in the refrigerator, and placed in a microwave, or toaster oven to heat.

The basic quiche recipe is not complicated. Eggs and cream form a luscious custard that you pour into a pie crust and customize with your favorite fillings. Learn the basics to your classic quiche recipe.

Basic Quiche Recipe

single pie crust

oz diced ham (cooked bacon can also be used)

oz cheddar cheese (shredded)

broccoli

egg (beaten)

whipping cream

Preheat the oven to 350 degrees. Place a pie or quiche pan on a small baking sheet to make it easier to handle and to catch the drips. Lay the prepared pie crust into the quiche pan and trim the edges.

Layer the meat, cheese, and/or vegetable fillings in the bottom of the prepared pan.

In a large mixing bowl, combine the eggs and cream. Season to taste with salt and pepper. Pour this mixture over the fillings in the pie shell. (This is the point at which you could freeze it, if making it in advance. Lay the pie plate on a rack in the freezer until firm. Wrap tightly with foil and place inside a labeled, ziptop freezer bag.)

Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving. (If baking from frozen, there’s no need to thaw. Just add 5 to 10 minutes to your baking time.)

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The most viewed ham quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine