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Broccoli Ham Quiche

Author:

Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Ham Broccoli Quiche

Easy to make. Delicious to eat. Serve any time, breakfast, lunch or dinner.

Easy to make. Delicious to eat. Serve any time, breakfast, lunch or dinner.

Making a quiche is not difficult even for first time bakers. In a matter of minutes, you can put together this hearty meal and whip up a salad or side dish while it bakes. The recipe turns out great whether you use a ready made pie crust or take the time to make one from scratch. The hardest part is waiting while the pie bakes to a crisp, golden brown.

Fresh from the Oven

Right out of the oven the pie is still puffy

Right out of the oven the pie is still puffy

Use the Leftovers in Your Refrigerator

Most people believe that quiche is a French creation but the dish actually originated in Germany. The word quiche (which is pronounced keesch) comes from the word kuchen which means cake. According to the French Training Site1, quiche is "a delicious egg pie with a nice buttery crust."

The beauty of this dish is that you can alter the ingredients to suit your personal tastes and dietary needs. Quiche can be enjoyed as an appetizer or as an entree for a meal. It can be made with different types of cheese using either whole milk, reduced fat milk or cream. Adding meat is optional. They're really delicious when made with cooked shrimp, chopped turkey, leftover chicken, spicy sausage or served plain made with only eggs and cheese.

Making Your Own Pie Crust

Start by rolling the dough out on a pastry board dusted in flour

Start by rolling the dough out on a pastry board dusted in flour

Ingredients

  • 1 Cup Flour, All Purpose, Sifted
  • 1/3 Cup Shortening, Crisco or Butter
  • 1/4 teaspoon Salt
  • 2 - 3 Tablespoons Water, Cold

Making a pie crust is the first hurdle. A fresh crust has only four minimal ingredients: flour, butter, salt and water.

For a one crust pie combine one cup of sifted flour and one quarter teaspoon salt with one third cup of butter or shortening in a medium sized bowl.

Using two knives in a crisscross fashion cut the shortening into the flour until the mixture looks like cornmeal. Add the cold water a little at a time to form a dough ball.

Refrigerating the dough for a few minutes makes it easier to roll out.

Begin with a Light Touch to Flatten the Dough Ball

Flour the rolling pin and begin

Flour the rolling pin and begin

Bread - Make It with You

Rolling out the Dough

On a floured surface, carefully roll out the dough until it is large enough to cover the bottom and sides of a nine inch pie pan.

A clean, dry, well-floured surface works best.

If the dough starts to stick, sprinkle a little more flour on both the surface and the rolling pin.

Working the dough to the right size

Working the dough to the right size

Roll it out to the size of the Pie Pan

Make sure the dough is large enough to cover the bottom and sides of the pan

Make sure the dough is large enough to cover the bottom and sides of the pan

Transferring the Dough

Transfer the dough to a pie pan by folding up the edges with a spatula

Transfer the dough to a pie pan by folding up the edges with a spatula

Folding over both edges makes it easier to move the dough to the pan

Folding over both edges makes it easier to move the dough to the pan

Transferring the rolled out dough to a pie pan can be tricky. Start by rolling up one side and fold it over on itself. If it tries to stick to the surface, run a spatula underneath to free the edge. A little sprinkle of flour helps to loosen the edges.

Moving the Dough to the Dish

Gently unfold the crust in the pan

Gently unfold the crust in the pan

Move the crust and position it in the ovenproof pie dish and begin to unroll it. Center the dough so that all edges have a bit of an overlap.

Before Trimming

Ease the edges to fit evenly in the pie dish

Ease the edges to fit evenly in the pie dish

Trim off the excess from around the edge with a knife or kitchen shears. Fold under the excess and you're ready to flute the rim of the crust.

After Trimming

Leave enough crust to form the crust, about half an inch over the edge of the pan

Leave enough crust to form the crust, about half an inch over the edge of the pan

Fluting the Edge

The fluted edge of the pie crust edge is formed by using two fingers of one hand and pushing a finger from the other hand between those two fingers, pressing gently to form a ridge between the first two fingers.

The video demonstrates how this is done.

Finishing Touches

Watch the video for instructions on how to flute the edge.

Watch the video for instructions on how to flute the edge.

It's Fun to Make Pie Crust - Video by Peg Cole

Add the Ingredients You Like

Cubed ham or deli meat, even canned meat products can be used for the filling.

Cubed ham or deli meat, even canned meat products can be used for the filling.

Ingredients for the Pie

  • One cup of shredded cheese.

Almost all types of cheese will work in a quiche. For this pie, I used a ready-made shredded blend of four kinds: Monterey Jack, cheddar, Queso Quesadilla and Asadero natural cheeses.

  • One cup of milk

This time I was out of milk so I used evaporated milk. You can use half and half or 2% milk or skim if you're counting calories.

  • Broccoli Florets

I trimmed these really small so they would submerge in the liquid as I didn't pre-cook them.

  • 3 Large eggs - lightly scrambled
  • 1 - 2 cups of cubed ham chunks

You can substitute diced deli ham, leftover baked ham, cooked sausage, shrimp, shredded pork roast, etc. or leave out the meat entirely if you wish. Just add a bit more cheese.

  • 1 tsp. dry mustard (optional) and salt and pepper to taste
  • 1/4 cup all purpose flour

Ready for the Egg Mix

I like to arrange the broccoli evenly around the edge to make cutting the quiche easier.

I like to arrange the broccoli evenly around the edge to make cutting the quiche easier.

Assemble the Pie

  1. Arrange the trimmed broccoli florets around with the stems down if possible for an attractive finished result.
  2. Distribute the ham chunks over the bottom of the crust
  3. Cover with a layer of cheese.

Scramble the eggs, add the flour and seasonings and mix it all together. Add the cup of milk and pour the mix over the ingredients in the crust.

broccoli-ham-quiche

Taking care not to overfill the dish, pour in the liquid until the bottom edge of the fluting on the crust is reached. Carefully transfer the filled pie crust to a cookie sheet covered in aluminum foil.

Place the cookie sheet and pie dish into a pre-heated oven at 350 degrees for fifty minutes to an hour. Jiggling the cookie sheet will let you know if the center is set and ready to take out of the oven.

Ready to Bake

This quiche is ready to go into the oven.

This quiche is ready to go into the oven.

Cook Time at 350 Degrees

Prep timeCook timeReady inYields

50 min

55 min

1 hour 45 min

One quiche serves six to eight people

Fresh out of the oven the pie will be puffy.

Fresh out of the oven the pie will be puffy.

Allow the baked quiche to cool for at least ten minutes during which the top will settle down a bit. Cutting too soon will result in the slices being too loose and mushy.

The leftovers can be refrigerated and warmed up for another meal.

Ready to eat.

Ready to eat.

To Keep the Crust Edges from Burning

Wrapping the outer crust with a strip of aluminum foil keeps the crust from getting burned during the long cooking time. I make a long two-inch wide strip of aluminum foil and wrap it around the edge of the pie crust before filling it.

This pie is ready to slice and serve with your favorite side dish like salad or fruit. It stands alone as a meal for breakfast, brunch, lunch, dinner or late-night snack or can be used in smaller portions as an appetizer.

Here's hoping you'll give this recipe a try. Kindly let me know how you liked your own version of ingredients. Thanks for stopping in to take a look.

Broccoli Cheese Quiche Without Meat

Wrapping the outer edge with aluminum keeps the crust from getting too dark.

Wrapping the outer edge with aluminum keeps the crust from getting too dark.

© 2015 Peg Cole

Comments

Peg Cole (author) from Northeast of Dallas, Texas on October 25, 2017:

Hello Patricia, Sounds like fun having a Sunday breakfast gathering. This dish is good for lunch or dinner, too! Thanks for the visit and hope yours comes out delightful.

Patricia Scott from North Central Florida on October 24, 2017:

Yes please. I am always looking for a delightful dish to take to Sunday breakfast. I will be taking this on this Sunday. thank you for sharing.

Angels are on the way to you this evening ps

Peg Cole (author) from Northeast of Dallas, Texas on October 23, 2017:

Thank you, Lovetherain. Hope you'll give this recipe a try.

lovetherain from Untited States on October 22, 2017:

wow that looks really good!

Peg Cole (author) from Northeast of Dallas, Texas on April 07, 2017:

Hello Mary, Thanks for stopping by to check out this quiche. I hope yours will turn out great. They're so much fun to make.

Mary Wickison from Brazil on April 06, 2017:

I love quiche but it has been ages since I've made one. I think I need to rectify that.

They are a versatile dish which I think most people enjoy.

Peg Cole (author) from Northeast of Dallas, Texas on April 10, 2016:

Thank you, ChitrangadaSharan. I love baking and this is one of my favorite things to make with whatever I happen to have on hand at the time. Thanks for stopping in.

Chitrangada Sharan from New Delhi, India on April 10, 2016:

Wow! What a delicious looking recipe. I have done this kind of baking but didn't know it was called Quiche.

I like your combination of ingredients. Beautifully illustrated hub and a complete delight.

Thanks for sharing!

Peg Cole (author) from Northeast of Dallas, Texas on October 20, 2015:

Hi Pstraubie48, It's really just a fancy name for eggs in a pie crust. Add whatever ingredients you like and bake it. My niece has started baking these recently, and she used to hate eggs. Thanks for sharing this online and with your dear friend. I do appreciate you.

Patricia Scott from North Central Florida on October 19, 2015:

Hi Peg I do enjoy cooking but have never ever made a quiche. I think I was somewhat daunted by them...but you have taken the 'scary' out of this process...I am visiting a friend later in the week and know she will adore this.

Thanks for the great instructions...

pinned shared g+ tweeted Angels are once again on the way to you ps

Peg Cole (author) from Northeast of Dallas, Texas on September 21, 2015:

Hello Rymom28, Thank you for stopping by to check out this recipe.

Rymom28 on September 14, 2015:

This looks so delicious! Hoping to try making it soon. I love that everything I need is all laid out in this article too.

Peg Cole (author) from Northeast of Dallas, Texas on September 11, 2015:

Hello Lady Lorelei. Thank you so much for dropping in. Please have a piece of quiche while you're here.

Lorelei Cohen from Canada on September 11, 2015:

Your breakfast pie is a work of art. Beautiful in every detail and I am so very thrilled to see the pastry recipe included.

Peg Cole (author) from Northeast of Dallas, Texas on July 04, 2015:

Hello Teaches12345. We sometimes have this for dinner along with a salad. I change out the ingredients based on what I have in the refrigerator. Thank you for your visit and comment.

Kristen Howe from Northeast Ohio on July 04, 2015:

I'll be home all day with my cats. No plans to go outside. Happy memories. I prefer quiche than than the impossible cheeseburger pie though. You too!

Peg Cole (author) from Northeast of Dallas, Texas on July 04, 2015:

Hi Kristen, Glad you had a good memory from this quiche. I used to make it for my Mom, too. Here's hoping you have a great 4th of July. Be safe!

Dianna Mendez on July 03, 2015:

Quiche is a favorite breakfast dish around here when we have guests. I love the combination of broccoli you mix with ham for this recipe. I will have to take up your suggestion to try other fillers.

Kristen Howe from Northeast Ohio on July 03, 2015:

Peg, this looks delicious. I would love to make it this summer. I haven't had quiche in 2 years. It reminds me of my mother, when we make it on Friday evening suppers. Voted up!

Peg Cole (author) from Northeast of Dallas, Texas on June 11, 2015:

Thanks Dana. I'm glad you found this recipe and that you liked the photos. Wish I could send you a slice.

Dana Tate from LOS ANGELES on June 11, 2015:

Iv'e never had the pleasure of eating Broccoli Ham Quiche. But it sounds delicious! Your pictures were so colorful I wanted to cut a slice right off the page. I might have to try this. This was a wonderful read.

Peg Cole (author) from Northeast of Dallas, Texas on April 22, 2015:

Jackie, Having five hens sounds wonderful. After reading some of the horror stories of the hen houses where eggs are produced, I'm tempted to get hens, too. Thanks for stopping by.

Jackie Lynnley from the beautiful south on April 21, 2015:

Glad I found this! Sounds so easy and delicious. I have 5 hens so I can do this often and wouldn't it be great for company! Even a supper meal! Thanks so much for sharing.

Peg Cole (author) from Northeast of Dallas, Texas on April 20, 2015:

Hello Linda, Pass the broccoli, please...Love it with cheese.

Linda Bilyeu from Orlando, FL on April 19, 2015:

Yum! Any dish with broccoli has to be delicious...in my opinion! :)

Peg Cole (author) from Northeast of Dallas, Texas on April 04, 2015:

Hi Paula, Thanks for coming by. I hope you get back into making quiche. It's so much fun. I appreciate your visit and great comment.

Suzie from Carson City on April 03, 2015:

Peg...I love quiche! Somewhere in my pile of hundreds of books, I know I have a cookbook that is nothing but Quiche recipes. Years ago I made quiche quite often. Not so much anymore, but you can be sure this yummy recipe has encouraged me to get busy!!...UP+++

Peg Cole (author) from Northeast of Dallas, Texas on April 03, 2015:

Hi Pamela, It really isn't too difficult and can be a lot of fun. I hope you do try out the method and recipe. Thank you for stopping by and for leaving a a sweet comment. Hope your family enjoys the quiche.

Peg Cole (author) from Northeast of Dallas, Texas on April 03, 2015:

Hi Mary615, Ooh, I like the idea of using salad oil and a little milk. Sometimes I use the waxed paper, too. It does help in transferring the dough to the pie pan. Thanks for stopping by and for the nice comment.

Pamela Oglesby from Sunny Florida on April 03, 2015:

This quiche looks delicious and I appreciate the recipe and the demonstrated steps of the process. It doesn't look too difficult, so I will be trying it our on my family!

Mary Hyatt from Florida on April 03, 2015:

Sorry I read your Hub on making this Quiche!! Bad timing on my part...I have not eaten breakfast yet, now I am just craving a Quiche just like yours!! I make a great pie crust using salad oil and a little milk. I turns out nice and flaky every time. Also, I roll my crust between two pieces of waxed paper. Makes it easy to transfer to the pan that way.

I will definitely make this Quiche tonight for dinner.

Voted UP, etc. and shared.

Peg Cole (author) from Northeast of Dallas, Texas on April 03, 2015:

Hello Marcoujor, I do hope Chef enjoys singing the song as he bakes the "Bread". I know I do. You are so kind to stop in here and leave such a funny comment.

Maria Jordan from Jeffersonville PA on April 03, 2015:

Oh, you are adorable with the "Bread" song...there's only one other gal I know with such a 'darling' musical sense of humor (LOL)!

Now I am way too busy forwarding this seasonal recipe to the Chef, so please excuse me...oh and HOPPY Easter, Miss Peg! YUMMYlicious...!

Peg Cole (author) from Northeast of Dallas, Texas on March 28, 2015:

Thanks, Paintdrips. I hope he enjoys it and you like making the quiche.

Denise McGill from Fresno CA on March 28, 2015:

Wow, yummy. This sounds like a good breakfast quiche too. My hubby will love it.

Peg Cole (author) from Northeast of Dallas, Texas on March 22, 2015:

Well, Patsybell, I'm honored that you will try making this pie crust recipe. You would be surprised at how quickly you can get this done. Thanks so much for the visit and for letting me know about your inspiration.

Peg Cole (author) from Northeast of Dallas, Texas on March 22, 2015:

Thank you, Faith, for the incredible comment. On the video, I had the radio playing and didn't realize the music would be recorded too. YouTube notified me that I would need to delete some of the music and I used their beta program to take it off. Thankfully, not all of it is gone.

I appreciate your tweet, pin, share and votes. Thank you so much. Good luck on making your next crust. I'm sure they turn out just fine.

Patsy Bell Hobson from zone 6a, SEMO on March 22, 2015:

This is beautiful. More than this, you've given me the courage to try making a pie crust from scratch.

Faith Reaper from southern USA on March 21, 2015:

Oh, what an incredible pie! I have always loved quiche. It is so versatile. I appreciate the step-by-step instructions here and your video on making the perfect pie crust, as mine do not turn out so well. Your video is great, especially with the wonderful choice of music playing in the background.

Up ++++ tweeting, pinning, G+ and sharing

Bless you

Peg Cole (author) from Northeast of Dallas, Texas on March 18, 2015:

Hello Flourish, Thanks for the visit, the great comment and the five stars. See you soon.

FlourishAnyway from USA on March 18, 2015:

This looks delicious! Voted up and more, 5 stars. Mouth watering!

Peg Cole (author) from Northeast of Dallas, Texas on March 16, 2015:

Suzanne Day, thank you for the awesome comment and for sharing that these pies are really easy to make. They are! I have come to grips with the fact of my OCD and arranging the broccoli is one of the pitfalls. I'm sure it tastes fine whether it is evenly arranged or not. But I appreciate your sweet comment about it anyway.

Suzanne Day from Melbourne, Victoria, Australia on March 16, 2015:

Great hub and your photo of step by step quiche making are very helpful. I've made a few quiches recently and had forgotten how easy they could be! I also enjoyed looking at the way you assembled the broccoli and bacon in the dish, which is rather more organised than my methods. Voted awesome ;)

Peg Cole (author) from Northeast of Dallas, Texas on March 16, 2015:

Peggy W. Thank you so much for the kind remarks. Eggs are one of my main staples when it comes to cooking. I love egg dishes like deviled eggs, scrambled eggs, fried, poached, soft cooked, you name it.

I appreciate your comment about the broccoli around the rim of the dish. Thanks for the votes and the shares.

Peggy Woods from Houston, Texas on March 15, 2015:

Hi Peg,

Your broccoli ham quiche recipe sounds and looks delicious! I have made quiches in the past and they are great when first baked and also as leftovers. I like how you lined up the broccoli flowerettes around the border. Very artistic! Up votes and sharing!

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2015:

Hi there Peachpurple, Sorry, it looks like my comment didn't post after you left such a nice one. Hope you get some cheese and try this recipe out.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2015:

Hello Aviannovice, Deb, I hope you'll try this again sometime soon. Quiche is such a fun dish to make. Thanks so much for your comment.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2015:

Hi Lawrence01, Sometimes, the easier method is the best way. Either way, fresh rolled or ready made this will come out fine. Thanks for coming by.

Deb Hirt from Stillwater, OK on March 14, 2015:

Oh, it looks SO good, and it can be so healthful. It has been a LONG time since I have partaken.

Lawrence Hebb from Hamilton, New Zealand on March 14, 2015:

We often have quiche at our house. My wife cheats on the pastry though and buys the ready made but still an awesome dish

Peg Cole (author) from Northeast of Dallas, Texas on March 14, 2015:

Hi Poetryman, I love cheese, too. This recipe works great with Monterey Jack cheese as well. I like to shred my own and toss in as much as will fit without overflowing the crust. Nice of you to stop in and take a look.

poetryman6969 on March 14, 2015:

A beautiful looking dish. Love the amount of ham in it. More cheese please! I love cheese.

Peg Cole (author) from Northeast of Dallas, Texas on March 13, 2015:

Hello MsDora, Thank you for visiting and I hope you like the way your quiche turns out. The recipe will work just fine without any meat. The picture at the very bottom only has broccoli and cheese.

Peg Cole (author) from Northeast of Dallas, Texas on March 12, 2015:

AliciaC, thanks for the nice comment and the visit. Hope you try this recipe sometime.

Peg Cole (author) from Northeast of Dallas, Texas on March 12, 2015:

Hello Travmaj, Thanks for the visit and suggestion for using spinach. I imagine the pie would be good with a bit of fresh organic spinach in it. In fact, I have some and may just make another one that way.

Dora Weithers from The Caribbean on March 12, 2015:

Looks great and I'm sure the taste matches. I intend to try the one without the meat. Thanks for the recipe.

Peg Cole (author) from Northeast of Dallas, Texas on March 12, 2015:

Hi Thelma, Thank you very much.

peachy from Home Sweet Home on March 11, 2015:

thanks for your easy step by step quiche, I would love to try this our but I must get some cheese first

Linda Crampton from British Columbia, Canada on March 11, 2015:

I like quiche, but I've never made it myself. Thanks for sharing the detailed instructions, Peg. Your versions of quiche look delicious!

travmaj from australia on March 11, 2015:

I'm not much of a quiche maker but this looks delicious. I swear I can smell it cooking. and the addition of broccoli grabs me - I imagine spinach could be used as an alternative. Thank you Peg for this recipe and the photos.

Thelma Alberts from Germany and Philippines on March 11, 2015:

This looks so delicious. I have not eaten quiche for ages. Thanks for sharing this recipe. Well done!

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2015:

Hello Phyllis, Wow, thank you for all the kind remarks and votes. I hope you'll let me know how yours comes out on Sunday. No baking mix required, just branch off and make it your own! I appreciate your inspiring comment.

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2015:

Frank, I'm glad to see you here to check this out. Thanks for the 5 stars and for the votes.

Phyllis Doyle Burns from High desert of Nevada. on March 11, 2015:

Hi Peg. I love quiche and have made them using the recipes from a baking mix - I never thought of trying my own creations and I do make a great pie crust, so will give your recipe a go then branch off to my own creations. Your Broccoli and Ham Quiche looks wonderful and will be a big hit with my family. I will be making it on Sunday for my daughter and her family.

Thanks so much for sharing this recipe and inspiring me.

Up, useful, awesome, interesting and H+

Frank Atanacio from Shelton on March 11, 2015:

pegcole you get five stars for this 5 star recipe.. looks good and seems easy to follow voted useful :)

Shauna L Bowling from Central Florida on March 11, 2015:

Thanx, Peg. I'll check out your nephew's site. I'm not a vegan. But I seem to prefer a lot of dishes that are veggies and cheese. I don't even eat meat on my pizza. Typically, I prefer meat on the side, except in stews and soups.

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2015:

Hi there Shauna, Lots of my relatives are vegan and they do not even eat cheese or dairy. My nephew Justin has written two cookbooks with international recipes from his travels so I'll imagine he has a great quiche recipe that uses no meat. Check it out it you're interested at the Lotus and the Artichoke.

I've made this one many times and it comes out nicely using only broccoli and cheese. Thank you so much for stopping in. I always love seeing you here.

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2015:

Mr. Mckbirdbks, Dinner is served at six, come on down or over. You are selling yourself short with the "limited skills" bit. Just use a ready made crust. That's the hardest part. Fill it with leftovers, a few eggs and bake it. Easy peasy. Thanks for the kind remarks. Want coffee with your quiche?

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2015:

Hello Ms. Snakeslane, Whoops, my comment to you didn't post. Sorry to get out of order here. I can't wait to hear how your quiche turns out if you make a crustless one. That sounds easier for sure. I have made butternut squash crustless pies and they come out great but haven't tried it with a quiche. Nice to see you here and thanks for the pin and visit.

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2015:

Hello Alphadogg16 and welcome to quiche world. I really appreciate your remarks and visit. Thank you and I do hope you will try this recipe.

Shauna L Bowling from Central Florida on March 11, 2015:

Yum, Peg! I love quiche. I prefer it without meat, though. This looks delicious! Another wonderful recipe I'll have to try compliments of Peg.

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on March 10, 2015:

Hi Peg, What time is dinner served? This looks good. It might be beyond my limited skills. You make the crust look easy, but I am guessing I'd make a big mess of that.

Great information.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

Rebecca Mealey, You're welcome. Thanks for coming by.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

Thanks so much for sharing this Vocalcoach! ♥

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

Hello Tillsontitan, Mary, Let me know how the gluten free one turns out will you please? I've got to try that soon. Maybe I'll stop falling asleep after I eat anything.

There are so many things I would add onions to if only the hubster would eat them. He doesn't even want to be in the same room with them.

Thank you for the great comment and the visit.

Kevin W from Texas on March 10, 2015:

PegCole this recipe looks absolutely delicious and I am definitely going to give this a try. Thumbs up on your hub.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

DJ, my friend, you made me feel so good with your comment about watching me work. Yes, I am a blast from the past and love to work with the dough. I used to make my own bread, kneading it and such, but now I have a bread maker.

I love Bread, the musicians and their songs take me back to different times when I had them on eight track tape. Yikes, I've revealed my true age now.

Thanks so much for the uplifting comment, the visit and for sharing about your Mom.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

Hi Susan Deppner, We both love quiche too. It combines so many of my favorite things together in a baking pan. Hope you'll let me know how yours turns out. I love new ideas for well worn recipes.

Verlie Burroughs from Canada on March 10, 2015:

Hi Peg, Oh yummy! I'm going to try and make a no crust version of this today, or soon. Nice page, great photos. Voting up...and pinned.

Audrey Hunt from Idyllwild Ca. on March 10, 2015:

I've never tried making quiche. Yours looks incredible. I would have to use the ready-made crust as my own is just terrible. :) Thanks for sharing your talent with us and will pass this on.

Enjoy your day!

Audrey

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

Hi Marcy, I like using turkey ham, too. There are so many substitutions that can be made in this recipe. Sometimes I make it with bacon and cheese. It was so nice of you to come by and check this out. Thank you.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

Hello Ghaelach, Jimmy, Good questions and thank you for the raving review. You are kind. First, I bake mine on the center rack right in the middle of the oven. And next, your idea of using a pizza crust sounds really inventive although I've never tried it. If you don't want to make a crust from scratch there are the ready made ones or the roll out refrigerated ones, too. They seem just about as good since there are so few ingredients. The real butter does lend a nice flavor to the pie crust though.

Let me know if you try this with the pizza dough. I would be interested in how it does.

Rebecca Mealey from Northeastern Georgia, USA on March 10, 2015:

What a great looking Quiche, and thanks, too, for the crust tips!

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

Hi Pstraubie48, Oh yes, if you are a baker then you would love making this dish. It really is not too difficult and smells so great while it's baking. Thanks for coming by so quickly and for the angels on the way! Smiles. Sweet of you to vote and share and pin. I must look for your boards!

Mary Craig from New York on March 10, 2015:

You get extra points for that beautiful pie crust! I use pre-made and now that I have celiac and Pillsbury makes a pie crust for me I can eat quiche again. I have to roll out the gluten free dough so I'm going to follow your directions and maybe it won't fall apart.

Nothing beats quiche! The only thing I would add is onions. Loved this hub.

Voted up, useful, awesome, and interesting...five stars all the way.

DJ Anderson on March 10, 2015:

Oh, Peg, that was a blast from the past, as my mother used to love to

cook and she was so graceful when she handled pie dough. I never got the hang of working with dough, but I certainly loved watching you work.

The flaky crust is what makes a quiche or a pie something quite special.

When we go to a new restaurant for lunch, I always scan the menu for quiche. Yours looks absolute divine!

Great song by Bread.

DJ.

Susan Deppner from Arkansas USA on March 10, 2015:

Mmm, this looks so good! We enjoy quiche and my husband loves ham, so I just might have to give it a try.

Marcy Goodfleisch from Planet Earth on March 10, 2015:

You're making me hungry! I love quiche, so I am always looking for ways to perfect it. I use turkey ham rather than 'real' ham, but it still leaves us with a ton of leftovers that need to be used!

Ghaelach on March 10, 2015:

Evening Peg.

Full marks for a well written hub. A wonderful presentation and excellent instructions. This is on my list of things to make/bake, and I like it just the way you have presnted.

I have a couple of question Peg. (1) Where do we bake the quiche bottom, middle or top of the oven? (2) Could I use Pizza dough?

You picked a video that took me back to my teen years. Great group, but sadly three have died.

Voted up and will be sharing and pinning.

Take care and have a nice day.

Jimmy.......................................aka Ghaelach

Patricia Scott from North Central Florida on March 10, 2015:

O yours came out so beautifully. I bake a lot but have never tried a quiche. I might just have to give it a try...you make it sound like something that I would enjoy making and serving.

Angels are on the way to you this morning ps

voted up++++ and shared pinned

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