No ImageCheesy Crustless Quiche with Broccoli and Ham

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  1. Joanne Rickenbach

    This recipe was excellent. I’m a big believer in heavy cream, I used eggs from my local farmer, they seem to be richer in color, I also used gruyere cheese for a nuttier flavor. This recipe is too easy to not try, again high fat cream not milk. Thanks!

    xxxxxyyyyy

  2. charlene

    I love this recipe. I’m not keen on a crust so this was for me. With the times the way they are I made a few substitutions. I didn’t have the broccoli so I substituted cut up and steamed asparagus. I used the diced ham. Didn’t have the cream so I used the same amount of 1/2 and 1/2 but I also didn’t have large eggs so I added two more egg yolks to the mixture to give it the same richness. I improvised for what I had. It’s what my grandmother and grandfather taught me. Depression style way of cooking. Use what you have. Love this recipe. Will be making it again!

    xxxxxyyyyy

  3. Myranda

    I used whole milk since thats what i had on hand ( and left over ham and broccoli). Didnt reduce the amount of liquid. Took longer than 30 minutes to cook to gokden brown and puffed center. Heavy whipping cream must make a diffence!!

    xxxxxyyyyy

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  4. Tessie

    I forgot to pick up whipping cream so will it work with milk or evaporated milk? Help! I am ready to make it now!

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  5. Jessica

    Do you know the temp/time conversion if I use a 9.5in pie pan?

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