Low-Carb Ham, Cheddar, and Broccoli Quiche Recipe by Dana Carpender

Low-Carb Ham, Cheddar, and Broccoli Quiche Recipe

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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.


Units Scale
  • 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


  1. Have your Quiche crust pre-baked and ready to go.
  2. Preheat the oven to 350° F.
  3. 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.
  4. 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.)
  5. In a mixing bowl, whisk together everything else.
  6. Pour into the pie shell – it should just all fit.
  7. Bake for 45 to 55 minutes, or until puffed and golden.
  8. Serve hot or room temperature, up to you.


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