Ham & Broccoli Quiche Romesco
Ham & Broccoli Quiche Romesco is an European recipe that serves 10. One portion of this dish contains approximately 11g of protein, 16g of fat, and a total of 275 calories. For 89 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of broccoli florets, pie crust, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people made this recipe, and 83 would say it hit the spot. It works well as a very affordable side dish. It is brought to you by Sumptuous Spoonfuls. From preparation to the plate, this recipe takes around 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. If you like this recipe, you might also like recipes such as Broccoli Ham Quiche, Broccoli Ham Quiche, and Ham-Broccoli Quiche.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 1/2 cups frozen broccoli florets
10 fresh sweet cherry tomatoes, chopped in half
4 eggs
1 1/2 cups fat free half & half or milk
3/4 cup chopped, lean ham
1/2 cup Romesco sauce (recipe here)
1 teaspoon olive oil
1 pie crust
1 medium potato, peeled and chopped (about 3/4 - 1 cup)
1 1/2 cups shredded cheese (I used a mix of Fontina and Cheddar)
1 small sweet onion, peeled and chopped (about 3/4 cup)
Equipment:
oven
mixing bowl
microwave
pie form
whisk
Cooking instruction summary:
Preheat the oven to 350 F. Pour the broccoli into a bowl and put it in the microwave on high for 1 minute. Stir, then microwave for 30 seconds longer. If the broccoli is not thawed yet, microwave a little longer. Using a clean towel, gently pat any excess moisture from the broccoli.In a small bowl, toss the chopped potato with the olive oil. In the microwave, cook the potato on high for 2 minutes, stir. If the potato isn't tender yet, cook another minute or two.Pat the crust into a 9 or 10 inch pie pan. Sprinkle the bottom of the crust with the potato and onion, then about half the broccoli and ham. Top with shredded cheese.In a small mixing bowl, whisk together the Romesco sauce, half & half and eggs. Pour this mixture over the top. Arrange the rest of the broccoli florets on top, then tuck in the tomatoes and sprinkle with the rest of the ham. Pretty up the edges of the pie crust - I pinched it between my fingers all the way around.Bake at 350 for 30 - 40 minutes or until the quiche is just slightly jiggly in the middle. Remove from the oven and let it set for at least 20 minutes before eating.
Step by step:
1. Preheat the oven to 350 F.
2. Pour the broccoli into a bowl and put it in the microwave on high for 1 minute. Stir, then microwave for 30 seconds longer. If the broccoli is not thawed yet, microwave a little longer. Using a clean towel, gently pat any excess moisture from the broccoli.In a small bowl, toss the chopped potato with the olive oil. In the microwave, cook the potato on high for 2 minutes, stir. If the potato isn't tender yet, cook another minute or two.Pat the crust into a 9 or 10 inch pie pan. Sprinkle the bottom of the crust with the potato and onion, then about half the broccoli and ham. Top with shredded cheese.In a small mixing bowl, whisk together the Romesco sauce, half & half and eggs.
3. Pour this mixture over the top. Arrange the rest of the broccoli florets on top, then tuck in the tomatoes and sprinkle with the rest of the ham. Pretty up the edges of the pie crust - I pinched it between my fingers all the way around.
4. Bake at 350 for 30 - 40 minutes or until the quiche is just slightly jiggly in the middle.
5. Remove from the oven and let it set for at least 20 minutes before eating.
Nutrition Information:
covered percent of daily need
