Name: Ham & Broccoli Quiche Romesco
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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

Ingredients

Scale

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

Instructions

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.

Notes

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

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