Medley Quiche

Thick, delicious and filling! Although often served for brunch or breakfast, especially for larger gatherings, it can also be a main dinner dish as well. Great flavor and easy to make, with all kinds of flavorful substitutions! This recipe can be changed up quite easily for different varieties to please different tastes. See notes below recipe for additional ingredient ideas or substitutions!

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Course: Breakfast, Main Course

Cuisine: Miscellaneous

Keyword: baked, breakfast, cheese, eggs, quiche

Prep Time: 20

Cook Time: 50

Cooling Time: 10

Total Time: 1 20

Servings: slices

Calories: 433kcal

Author: Sue Bee

Ingredients

1 Deep Dish Pie Crust, frozen, refrigerated, or fresh (**SEE NOTE BELOW)
5 eggs medium or large, beaten
¾ cup heavy cream
1 TBSP Dijon or honey mustard
¼ tsp salt optional
½ tsp ground black pepper
2 TBSP all-purpose flour
⅓ cup parmesan cheese shredded
¾ cup cheddar jack cheese (or just cheddar), shredded
⅔ cup cooked ham diced
⅔ cup broccoli florets, cut small
¼ cup green onions chopped
1 TBSP minced garlic optional

Makes: 9inch round, 2inch height

Instructions

(**NOTE: If making crustless, do this first!!! Coat a 9-inch pie pan with cooking spray; set aside.)
Preheat oven to 375°F. Prepare crust or pie pan for crustless.
Mix together both cheeses, so they are blended together. Set aside about ¼ cup of the mixed cheeses for sprinkling over the top. Mix the flour into the larger portion of the cheese mixture.
In a large bowl, whisk eggs, heavy cream, mustard, salt and pepper together until kind of frothy. Stir in the ham, green onions, garlic, and broccoli. Fold the cheese into the egg and cream mixture. Spoon into the prepared pie pan. Sprinkle remaining cheese over the top of the whole prepared dish. This will fill the pie crust VERY full!
Place on baking sheet, and bake until set and golden brown, about 45-55 minutes.
Let stand about 10 minutes before serving, or cool completely and refrigerate.

Notes

This can be frozen for up to two weeks, or refrigerated for 5 days. I’ve never gone past that amount of time, so I do not know how well it would hold up beyond that. However, the longer it is refrigerated or frozen, the texture of the filling will seem more dry.

This is a very simple recipe to change around, if you want to try different flavors. Try some of these combinations!

crumbled breakfast sausage and spinach (add a pinch of nutmeg to the egg mixture)
bacon and asparagus
bacon and spinach
crabmeat (or imitation crab meat)
sliced onions and peppers
spinach and mushroom
salmon

Addditionally, you can switch up the cheeses to your own tastes too!

monterey jack
Swiss
white cheddar
parmesan
feta
goat cheese

Nutrition