I'm not exactly a morning person so when I know I'm having house guests this is my go-to brunch recipe because I can make it a day or two in advance and just warm it up in the morning. Perfect! I've made a few other versions of this quiche including "Spinach and Mushrooms with Goat Cheese" and "Ground Beef Mexican" (with jalapenos and green chilies, and corn!). The sky is the limit. It's actually a great way to get rid of leftovers. Just use the same milk, mayo and egg mixture....and don't forget some sort of cheese! Also, the pie crusts usually come in two's so I often double the egg mixture and make 2 different versions. The following measurements are for 1 quiche.
-1 frozen pie crust
-1 package of cubed ham (I like Hormel)
-1/2 bag of frozen broccoli florets, thawed (although I've thrown them in frozen before!)
-1 cup shredded Swiss cheese
-1 Tbsp garlic pepper (or garlic powder + pepper)
-1 tsp dry mustard
-1/2 cup milk
-1/2 cup light mayo
Here's a little tip I learned the hard way. Leave the pie crusts in the freezer until you have mixed up the egg mixture and prepped the other ingredients. I left them out for 20 minutes to find them soft, thawed, sticking together and ripping. Not fun for a quiche.
Preheat oven to 350 degrees
First, thaw your broccoli according to package directions in the microwave and drain off excess liquid. I've honestly forgotten this step before....it didn't ruin anything. Next, in a medium bowl whisk together the milk, mayo, 4 eggs and seasonings (in this case, mustard and garlic pepper).
Next, fill you quiches with the ham, broccoli and cheese.
Now bake the quiche(s) for 1 hour at 350 degrees. To make sure they are done, just wiggle the pie pan back and forth to make sure there is no more liquid. If you want to make them the night before, just let them cool on the counter-top, cover with foil and refrigerate. To reheat in the morning just put the oven back to 350 for about 30 minutes or until the center is warm. Just stick your finger in the middle, but don't let your guests see :)