Dave’s Perfect Quiche

Dave’s Perfect Quiche


1 readymade 9-inch pie crust
2 cups broccoli florets
1 cup cooked ham, cubed
1 cup shredded cheddar cheese
6 large eggs
3/4 cup milk
1/4 tsp pepper


1. Preheat Oven to 375 degrees F.

2. Roll out pie crust and place in a 9-inch ceramic pie pan, fluting the edges.

3. Steam the broccoli in the microwave for 2 minutes. (You only want it partially cooked. It will finish cooking while baking.) Set aside to cool for a few minutes.

4. Dice the ham into small cubes. Transfer it to a large mixing bowl.

5. Remove any stems from the broccoli and chop into small florets. Add it to the mixing bowl.

6. Add shredded cheese to the bowl.

7. Mix all the ingredients in the bowl until everything is distributed evenly. (Use your hands, it’s easier.)

8. Dump the ingredients on the pie crust and spread them out to fill the crust evenly.

9. Use a whisk to beat the eggs like you’re mad at them. Keep whisking until they are foamy.

10. Add the milk and pepper and whisk it some more. Pour over the ingredients in the pie crust. Tilt the pie until all the mixture is evenly distributed.

11. Use a pie ring to protect the crust and bake for 25-30 minutes.

12. To check for doneness: jiggle it a bit. If it wiggles near the center it’s not done. Bake for another 5 minutes and check it again.

13. Quiche is finished when the center is firm and raised a bit and the top is lightly browned.

14. Let sit for at least five minutes before serving.


You can make your own crust if you like, but it’s twice the work and three times the mess. Store-bought crusts are easy to use and cost about a buck. Letting it sit at room temperature for an hour makes it much easier to work with.

Thoroughly beating the eggs is the key to a fluffy quiche. You want as much air in them as possible. Whisk them until you see lots of bubbles, then whisk them a bit more. Add the milk and whisk it some more. After adding the egg/milk mixture to the pie, put it in the oven immediately.

There is enough salt in the ham to season the dish. If you’re making it with something other than ham, add at least 1/2 tsp salt.

The type of ham you use will determine the flavor of the quiche. A Honey Ham quiche will taste different than a Black Forrest Ham quiche. Spiral Ham works well too. Boiled ham is disgusting, and should the thrown in the trash instead of being used in a quiche, or anything else.

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