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Ham and Broccoli Quiche with Swiss Cheese (Swiss Alpine)

swiss-alpinequicheSimilar to the French Quiche Lorraine, the Swiss Alpine Quiche has the addition of Brocolli and uses Swiss cheese.

1 (9") pie crust, unbaked
2 cups (8 oz) Swiss cheese, shredded
2 Tbsp. all-purpose flour, unbleached
10 oz broccoli, chopped
2 cup ham, cooked, cubed
3 Tbsp. onion, chopped
1¼ cups milk
3 eggs, slightly beaten
1 dash sea salt
1 dash black pepper, freshly cracked

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Combine cheese and flour. Layer half of broccoli, ham and cheese in 9” pie shell. Repeat layers. Sprinkle onion on top. Combine milk, eggs and seasonings. Pour over mixture in shell.

Bake for 40–50 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

Makes 6 servings (8 for a luncheon).

Cook's Notes: 

  • I thaw the broccoli by putting it in a colander and running cold water over it. It’s important to pat dry with paper toweling so that the quiche does not become too watery.
  • When testing for doneness, the knife will come out "clean," but still wet.
  • Allowing the quiche to stand 5 minutes will help it "set."