Broccoli ham and crustless Swiss quiche

Broccoli, Ham and Swiss Crustless Quiche is delicious and so easy to throw together. Fresh broccoli is sautéed with onions, mushrooms and garlic and mixed into beaten eggs with Swiss cheese and ham. For 6 people in 1 hour.

I have plans for this Easter brunch. The girls are older, so sleeping in is definitely a must, which also means late and lazy breakfasts are 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 I love side dishes for breakfast.

The menu features broccoli, ham and Swiss quiche, breakfast potatoes and a simple arugula salad. Isn’t this the brunch of your dreams? It is also extremely simple and easy to put together.

To make this Broccoli Ham Swiss Crust Quiche you will need:

• small broccoli florets – Adds a touch of color and texture. You’ll want to cut these fairly small.
• yellow onion – Adds delicious onion flavor.
• Mushrooms – Use white button mushrooms or cremini mushrooms.
• Garlic – Adds a distinct, bold flavor.
• thyme (fresh) – Imparts an earthy, slightly minty and lemony taste.
• eggs – The base for the quiche.
• Swiss cheese – Gives this quiche a buttery flavor and some creaminess.
• boiled ham – Adds a subtle smokiness and extra protein.
• kosher salt – Enhances the flavor of this dish.
• freshly ground black pepper – Imparts distinct bite and flavor.

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

Stir and sauté 8 to 10 minutes until vegetables are tender.

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

Fry for 3 to 4 minutes.

Add the chopped garlic clove and a teaspoon of chopped fresh thyme to the mixture, stir and cook for 1 minute.

Since the mixture will be hot, there is a risk of scrambling the eggs as you add them. With that said, it’s best to remove the pan from the heat and allow the mixture to cool slightly.

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

Then beat with a whisk until thick and fluffy. Season to taste with a pinch of salt and pepper, or a pinch or two of both.

Try not to season too long as ham and cheese are salty.

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

Once the broccoli and mushroom mixture has cooled slightly and is no longer hot (but a little warm is fine), add it to 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 pan, then bake in your preheated oven for 40 minutes. Turn the mold halfway through baking. This ensures even baking and perfect browning.

Why hello, beautiful quiche!

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

Aside from the fact that it smells amazing, I can’t wait for you to try it. Ham and Swiss is a well-known classic flavor profile, but it’s a delicious one and then you throw in broccoli?! SO GOOD. The subtle garlic and thyme add a homey quality to this breakfast and are absolutely delicious.

Enjoy! And if you try this Broccoli Ham and Swiss Crustless Quiche recipe, let me know! Take a picture and tag me chirp or instagram!