Puff Pastry Quiche with Ham and Broccoli

A flakey and golden Puff Pastry Quiche filled with a combo of ham, roasted broccoli, cheddar cheese, and eggs. Bakes in a little over 1 hour.

Prep Time10

Cook Time1 10

Roasted Broccoli20

Course: Breakfast, Brunch

Servings:

Calories: 458kcal

Equipment

9" x 2" Deep dish pie plate
sheet pan
parchment paper

Ingredients

2 tablespoon olive oil
2 cup fresh broccoli florets (approx 12 oz florets)
salt and pepper, to taste
1 sheet puff pastry (thawed)
6 large eggs beaten
1 ¼ cups heavy cream
½ teaspoon salt
¼ ` teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 8 oz block of extra sharp cheddar cheese (shredded)
4 scallions (thinly sliced)
8 slices Deli ham (cut into bite sized pieces)
butter, for greasing the pie pan

Instructions

Thaw the puff pastry:
1. Thaw one sheet of puff pastry in original packaging overnight in the refrigerator.
Roast the Broccoli:
1. Preheat oven to 425 degrees f.
2. In a large bowl, toss broccoli florets in 2 tablespoon olive oil, and salt and pepper to taste.
3. Transfer to a parchment paper lined baking sheet, and spread into an even layer.
4. Roast in the oven for 20-25 minutes, until broccoli is crisp-tender, reduced in size, and lightly charred. Set aside and reduce oven to 375 degrees.
Prep the Puff Pastry Crust:
1. Grease a deep dish pie pan with butter.
2. Gently unroll the thawed puff pastry dough, leaving the paper liner intact.
3. Layer the sheet of puff pastry over the center of your pie dish, and press to form to the pie plate.
4. Gently remove the paper.
5. Using kitchen scissors, trim away the excess dough.
6. Us the trimmed excess dough to form an even layer around the edges where there may be gaps, pressing well to seal to the puff pastry crust.
7. Using your fingers, gently crimp the edges of the crust, or press with a fork.
8. Transfer the shaped puff pastry crust to the freezer to chill for 15 minutes, or to the refrigerator to chill for 30 minutes. Dough should be firm to the touch before removing and filling.
Make the Egg Mixture:
1. Whisk 6 large eggs, 1 ¼ cups heavy cream, ½ teaspoon salt, ¼ teaspoon pepper and a pinch of cayenne in a large bowl until fully combined.
2. Using a spatula, stir in the scallions and shredded cheddar cheese.
Layer and bake:
1. Layer broccoli and ham into chilled prepared puff pastry crust, pour egg and cheese mixture over, and bake in preheated 375 degree oven for 60-70 minutes, until crust is flakey, and egg mixture is baked through.
Note: To check for doneness, a toothpick inserted in the center of the quiche should come out clean, or with only a few moist crumbs. If it comes out with liquid, return to the oven and cook 10-20 minutes longer, tenting the outer crust with foil if needed to prevent over-browning.

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