Brunch

Ham, Broccoli and the Cheesiest Quiche


Last night I was watching the last season of The Great British Baking show and the task was to make 2 different flavor profile quiche. I know this might come as a shock but I have never made quiche before; I know what is my damage. Honestly I haven’t really had any that blew my skirt up; if you get my drift. They have been just just meh so I didn’t feel compelled to even try. Then of course I have always felt that frittatas were so much easier and faster to make.

I only ended up using the shredded cheese in the bowl, the chunk ended up back in the fridge.

I love cooking and baking but I the thought of making a pie crust for breakfast just doesn’t appeal to me. However after watching last night I was determined to make a quiche this morning for breakfast. I didn’t have a frozen pie crust in the freezer so I was going to have to make my own;  if you do have one by all means use it. OR you can do as I did this morning and made what I think is the easiest crust ever and the very first one I ever made; it was such a long time ago I can’t even remember. I know I used to make it when I was a kid so this might be a great Mother’s Day breakfast for the kiddo’s to make their Mom next weekend.

I should have rolled out the dough before placing it in the pan. I did not, I pressed it into place, I also should have pressed it up higher into the sides. live and learn!

Ok so I have a dough plan and now the filling. I would call this; my first quiche; a clean out the fridge kind of quiche. I used up the last of the broccoli, ham, shredded cheese and half and half. Then I made my grocery shopping list; see how that works! It definitely had more cheese than anything else. My daughter described it as broccoli cheddar soup if it was turned into a pie. I’ll take it! My husband said it was great but was concerned how the crust would be after cooling down and being re-heated. We kind of laughed because it is still on the counter and we all keep taking another sliver from it, it will not make it to the fridge nor need to be reheated. Update we brought that last two pieces over to my In-Laws.

Ham Broccoli and the Cheesiest Quiche

dclarkabal
an easy and flavorful quiche on the table in about 45 minutes
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Course Breakfast, Brunch, dinner

Equipment

  • Tart pan 9 inch

Ingredients
  

Dough

  • 1 cup all-purpose flour
  • 1/4 cup extra virgin olive oil or use canola oil
  • 1/4 cup cold water iced or from the fridge
  • 1/2 teaspoon salt

Filling

  • 3 large eggs
  • 1 small head of broccoli
  • 1 cup cubed ham
  • 1 small onion diced
  • 1 cup cheese shredded. I used extra sharp cheddar and an Italian mixture.
  • 1/2 cup half and half
  • 3/4 cup milk
  • 1/4 cup chives

Instructions
 

Pre-heat oven to 375'F

    dough

    • in small bowl add the flour, salt, oil and cold water. mix with a fork until combined. Set it aside while you prepare the filling.

    filling

    • sauté the onion in a little olive oil until soft remove, do the same with the ham and broccoli. You are not cooking them just heating them up. this isn't a necessary step but I won't put raw onions into anything I make, I only like them sautéed.
    • Lightly spray your tart pan, add the rolled out crust, pressing up the sides of the pan.
    • Sprinkle the ham, onions and broccoli all over the crust. then cover it with cheese. In a small bowl beat the eggs and add the half and half plus the milk and the chives. Pour this all over the cheese in the tart pan. Place your tart pan onto a sheet pan and into the oven for 35-40 minutes until golden brown.
    • remove sheet pan and tart from the oven, Place a coffee cup or small bowl under to remove the pan from the tart, using a spatula remove the bottom piece of the tart pan; slice and enjoy!

     

    Bloody Mary Eggs

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    The last couple of weeks my daughter has been perusing her cook books, which is saying something she has a lot of them. She seems to gravitate towards one of the ones I got her for Christmas a couple of years ago. Bringing it Home by Gail Simmons.  She has made several things from it and I have blogged about most of them.

    I enjoy a good Bloody Mary on occasion; friends of mine opened a breakfast and lunch place just down the road and they have a few signature Bloody Mary cocktails which are a quite nice way to start off a weekend. I should tell them about this recipe and maybe they might check it out? The funny part is I knew what we were having but my husband didn’t. After a few bites we asked him if he thought it tasted like a Bloody Mary. He nodded, took another bite and said it tastes exactly like a Bloody Mary.

    Gail came up with this recipe in a head to head challenge with Marcus Samuelson in 2014 and won. Marcus liked it so much he put it on his brunch menu at one of his restaurants. I think you should give it a try. Plus adding a poached egg to almost anything makes it that much better in my opinion.

    The recipe makes extra sauce which lasts a few days in the fridge or do as we did and freeze it for another day!

    Bloody Mary Eggs

    A great morning after a late night out
    Print Recipe Pin Recipe
    Course Brunch

    Ingredients
      

    • 2 28 ounce cans whole tomatoes, drained well San Marzano are the best
    • 2 tablespoons extra virgin olive oil plus more for serving
    • 1 medium yellow onion finely chopped
    • 2 ribs celery thinly sliced, plus celery leaves for garnish
    • 1 clove garlic finely chopped
    • celery or kosher salt
    • 1/4 cup vodka plus 2 tablespoons
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon hot sauce Tabasco, Cholula or Sriracha
    • black pepper
    • 3 tablespoons prepared horseradish plus 1 teaspoon
    • 1/2 cup pimento stuffed green olives
    • 2 teaspoon distilled white vinegar
    • 8 large eggs
    • 4 slices white bread toasted and drizzled with EVOO hearty or rustic works best

    Instructions
     

    • Drain the tomatoes really well, using your clean hands break up the whole tomatoes into small pieces. Heat the oil in a medium sauce pan over medium heat. Add the onions, celery ribs and garlic. cook stirring occasionally, until softened about 6-7 minutes. Stir in 1/4 teaspoon salt and them add the vodka. Cook until the liquid is evaporated by half. about 7-8 minutes. Add the tomatoes, Worcestershire, hot sauce and a good size pinch of black pepper. and 3 tablespoons horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20-25 minutes. Stir in the olives and remaining horseradish, remove from the heat Adjust the seasoning and hot sauce to your liking.
    • Fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time crack 4 eggs into a small bowl and carefully add each to simmering water. Poach for 3-4 minutes until the whites are set but the yolk is still runny,
      using a slotted spoon remove eggs from the water to a plate lined with paper towels and season with a little salt. If you have celery salt use it, if not kosher is great too.
      repeat with the 4 remaining eggs.
    • Divide the tomato sauce into four shallow bowl. Place a piece of toast in the center of each bowl, top with 2 poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.
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