Home Kitchen Broccoli Ham and Swiss Crustless Quiche

Broccoli, Ham and Swiss Crustless Quiche is savory and so simple to throw together. Fresh broccoli sautés with onion, mushroom, garlic and is mixed into beaten eggs with Swiss cheese and ham. Serves 6 in 1 hour.

This Easter I plan to brunch. The girls are older so sleeping in is certainly a must, which also means a late and lazy breakfast is on the menu. In the past, I’ve usually made biscuits and gravy, but this year I’m making a quiche. Because with quiche you get SIDES and Worth keeping side dishes with breakfast.

On the menu is this broccoli, ham and swiss quiche, breakfast potatoes and a simple arugula salad. Is this not the brunch of your dreams? It’s also extremely simple and straightforward to pull together.

For this Broccoli Ham and Swiss Crustless Quiche Gather:

• small broccoli florets – Adds a pop of color and texture. You’ll want to cut these pretty small.
• yellow onion – Adds savory oniony flavor.
• mushrooms – Use white button or cremini mushrooms.
• garlic – Adds distinct punchy flavor.
• thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
• eggs – The base for the quiche.
• swiss cheese – Gives this quiche a buttery flavor and some creaminess.
• cooked ham – Adds a subtle smokiness and extra protein.
• kosher salt – Enhances the flavor of this dish.
• freshly ground black pepper – Lends distinct bite and flavor.

Start by adding a teaspoon of light olive oil to a 10-inch skillet and heat on medium to medium-low. To the pan, add in 2 cups of broccoli florets, 1 cup diced onion and a pinch of kosher salt.

Stir and sauté for 8 to 10 minutes until the veggies have softened.

To the pan with the broccoli and onions, add in 1 cup of sliced mushrooms along with a small pinch of salt.

Sauté for 3 to 4 minutes.

To the mixture, add the minced garlic clove and teaspoon chopped fresh thyme, stir and cook 1 minute.

Because the mixture will be hot, you risk scrambling the eggs when you add them. With that said, it’s go-to to remove the skillet off of the heat and allow the mixture to cool a bit.

Crack 6 large eggs into a mixing bowl. Not 4 like you see in the above photo.

Then using a whisk, beat them until thick and frothy. Season with a little salt and pepper to taste or about a pinch or two of both.

Try not to over season as the ham and cheese tend to be salty.

Add in 1 cup diced cooked ham and 2 cups grated Swiss cheese.

Once the broccoli mushroom mixture has cooled a bit and is no long hot (but a little warm is fine) add it into the bowl with the eggs, ham and cheese.

Use a rubber spatula and mix to combine.

Pour the quiche mixture into a greased 9-inch pie plate or quiche dish and then bake the whole thing in your preheated oven for 40 minutes. Rotate the dish halfway through baking. Doing this will ensure even baking and dependable browning.

Why hello, fine-looking quiche!

Finally, slice this fine quiche (I know, it’s almost too pretty to cut into!) and then serve it with breakfast potatoes and a fresh arugula salad!

Besides smelling standout, I can’t wait until you taste this. Ham and Swiss is a known old-school flavor profile but it’s a satisfying one and then throw in broccoli?! DEEPLY GOOD. The subtle garlic and thyme gives this breakfast a homey quality and is utterly satisfying.

Enjoy! And if you give this Broccoli Ham and Swiss Crustless Quiche recipe a try, let me know! Snap a photo and tag me on twitter or instagram!