"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Broccoli and Ham Quiche Recipe

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This recipe for Broccoli and Ham Quiche, by , is from Comerford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Henry


1 box Pillsbury refrigerated pie crust, or favorite pie crust from scratch
12 eggs (or a combination of eggs and egg beaters)
1 cup half and half
1/2 tsp dry mustard
salt and pepper to taste
2 cups finely chopped cooked ham (about 6 oz)
2 cups broccoli florets (par boil)
1 onion finely chopped
1 1/2 cups sharp cheese (roughly grated)

Place pie crusts in plate and flute edges
Split between two pie crusts;
Ham, broccoli, onion and cheese layered
Combine eggs, half and half, mustard, salt and pepper with wire whisk then pour egg mixture over filling
Bake in 350 oven for approximately 1 hour (or until knife inserted into center comes out clean)
If crust begins to darken too quickly cover edge of crust with foil
Cool for at least 7 minutes before cutting
Serve and enjoy!

Number Of Servings:
Number Of Servings:
Two quiches




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