Ingredients
vegetable oil spray,for the pan
1medium stalk broccoli,stem and crown
5ozham steak,cubed
1½cupscheddar,(about 7 oz), grated
2large eggs
3large egg yolks
1½cupsheavy cream
¼tspsalt
⅛tspblack pepper
Preparation
Place a rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-inch round ceramic baking dish or pie pan with vegetable oil. Have a baking sheet on hand.
Bring a large saucepan of salted water to a boil.
Cut a sliver off the bottom of the broccoli stem and peel the stem with a vegetable peeler. Slice the stem into ½ inch-thick, bite-size pieces. Cut the broccoli crown into small florets.
Cook the broccoli in boiling water for 4 to 5 minutes, or until tender. Strain the broccoli to remove the water, and spread the broccoli over the bottom of the baking dish.
Distribute the ham cubes over the broccoli.
Reserve ½ cup of the cheese to sprinkle on top of the filled quiche. Sprinkle the remaining cheese over the broccoli.
In a medium bowl, whisk the eggs and egg yolks together. Whisk in the cream, salt, and pepper.
Pour the cream mixture over the filling in the pan and sprinkle the top with the reserved cheese.
Set the baking dish on the baking sheet and place it in the oven. Decrease the oven temperature to 350 degrees F.
Bake the quiche for 30 minutes, or until the top is golden and the center puffs, but still slightly wobbly in the center.
Set the baking dish on a wire rack to cool for at least 30 minutes before cutting into wedges.
Serve warm, and enjoy!
