Ham & Broccoli Quiche Romesco

The advantage of having Romesco sauce in the house is there are SO many things you can use it for! It adds a wonderful flavor to almost everything it touches.

After Pi day this year, I ended up with one extra pie crust. It didn’t take me long to decide that crust needed to be a quiche. I decided on ham & broccoli because I knew I needed to use those up from my freezer … and then the idea sprung upon me to stir some Romesco sauce into the mix. It turned out marvelous and the gorgeous light orange tone of the quiche against the green of the broccoli is really striking! My son even commented on how fancy it looked.

I had this scrumptious quiche for dinner and then for breakfast several times this week. It heats up quite well in the microwave. If you cut it right away, it will taste just as delicious, but will not hold together quite as well. Wait at least 20 minutes before you cut it. Store any leftovers in the fridge.

Here’s a fun tip: If you want to lighten up the recipe or don’t feel like making/buying pie crust, try using a tortilla for the crust. I’ve tried it before and it works! You just need a large tortilla and a smaller pie pan. With the amount of filling in this recipe, you’ll have some extra filling, but you can always bake any extra filling up in little ramekins.

Ham & Broccoli Quiche Romesco

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 - 10 servings 1x

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Ingredients

Scale 1x2x3x

• 1 pie crust
• 1 1/2 cups frozen broccoli florets
• 1 medium potato, peeled and chopped (about 3/4 – 1 cup)
• 1 teaspoon olive oil
• 1 small sweet onion, peeled and chopped (about 3/4 cup)
• 3/4 cup chopped, lean ham
• 1 1/2 cups shredded cheese (I used a mix of Fontina and Cheddar)
• 10 fresh sweet cherry tomatoes, chopped in half
• 1/2 cup Romesco sauce (recipe here)
• 1 1/2 cups fat free half & half or milk
• 4 eggs

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Weekend Potluck, Munching Monday, Tuesday’s Table, Simple Supper Tuesday, Thursday Favorite Things, Real Food Friday and Hearth & Soul Bloghop.