Low-Carb Ham, Cheddar, and Broccoli Quiche Recipe by Dana Carpender
Low-Carb Ham, Cheddar, and Broccoli Quiche is a favorite Low-Carb recipe for Easter or a special Sunday morning. It uses Dana’s Low-Carb Quiche Crust Recipe as the crust.
Just add a salad for a great family supper. Should you have someone in the family who is sure that quiche is foofy, girly food, call this “Ham, Cheese and Egg Pie.
- Prep Time: 30
- Cook Time: 55
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
Ingredients
Units
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- Dana Carpender’s Low-Carb Quiche Crust
- 8 ounces cheddar cheese, shredded
- 1 1/2 cups frozen broccoli “cuts,” thawed
- 8 ounces cooked ham
- 5 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt—or more or less, depending on your taste and the saltiness of your ham
- 1/4 teaspoon pepper
- 2 teaspoons prepared horseradish
- 2 teaspoons dry mustard
Instructions
- Have your Quiche crust pre-baked and ready to go.
- Preheat the oven to 350° F.
- Spread your cheddar cheese in the bottom of the crust. It will melt when you bake your quiche, sealing out moisture and keeping your crust crisp.
- Add the broccoli and chopped ham—I like to chop my ham in the food processor, so the bits are about ¼”, but you can cube it if you prefer. As for broccoli, I like to use the frozen broccoli labeled “cuts” – it’s not as fine as “chopped” broccoli. (You can use fresh broccoli if you insist, but there’s no advantage here. If you do, peel the stems, cut it in bits about 1 1/2″ or so, and steam it till it’s about half-done before putting it in the quiche. Sounds like a lot of work to me.)
- In a mixing bowl, whisk together everything else.
- Pour into the pie shell – it should just all fit.
- Bake for 45 to 55 minutes, or until puffed and golden.
- Serve hot or room temperature, up to you.
Nutrition
- Serving Size: 1/8 quiche
- Calories: 528
- Fat: 45g Fat (74.9% calories from fat)
- Carbohydrates: 10g (6g net carbs)
- Fiber: 4g
- Protein: 24g
