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    Broccoli, Ham & Cheese Quiche

    Low PotassiumLow PhosphorusHigh Protein No ShellfishNut-FreeAmericanFrenchPorkDinnerLunch

    Broccoli, Ham & Cheese Quiche

    Low PotassiumLow PhosphorusHigh Protein No ShellfishNut-FreeAmericanFrenchPorkDinnerLunch
    6 slices
    Active time: 20 minutes
    Total time: 2 hours

    Description

    This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section—or use frozen hash brown potatoes in this easy quiche recipe.

    Directions

    1. Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
    2. If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
    3. Fill the crust with broccoli, cheese and ham. Whisk the remaining 1 1/2 cups egg substitute (or beaten eggs), sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
    4. Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

    Tips

    • To make ahead: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat oven.
    • Equipment: 9-inch springform pan
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories306 cal
    • Total Fat16.2 g
    • Saturated Fat6.9 g
    • Cholesterol0 mg
    • Sodium634 mg
    • Carbohydrate Total19 g
    • Protein21.1 g
    • Phosphorus299 mg
    • Potassium656 mg
    • Fiber1.7 g
    • Calcium227 mg

    Ingredients

    • 16 ounces precooked shredded potatoes or frozen hash browns (thawed)
    • 1¾ cups liquid egg substitute, or 8 eggs, beaten, divided
    • 2 tablespoons all-purpose flour
    • 1 tablespoon canola oil or extra-virgin olive oil
    • ¼ teaspoon salt
    • 2 cups finely chopped broccoli florets
    • 1 cup shredded extra-sharp Cheddar cheese
    • ¾ cup finely diced smoked ham
    • ¾ cup reduced-fat sour cream
    • ¼ cup minced fresh chives
    • ⅛ teaspoon freshly ground pepper

    Ingredients

    • 16 ounces precooked shredded potatoes or frozen hash browns (thawed)
    • 1¾ cups liquid egg substitute, or 8 eggs, beaten, divided
    • 2 tablespoons all-purpose flour
    • 1 tablespoon canola oil or extra-virgin olive oil
    • ¼ teaspoon salt
    • 2 cups finely chopped broccoli florets
    • 1 cup shredded extra-sharp Cheddar cheese
    • ¾ cup finely diced smoked ham
    • ¾ cup reduced-fat sour cream
    • ¼ cup minced fresh chives
    • ⅛ teaspoon freshly ground pepper

    Description

    This quiche recipe is full of broccoli, Cheddar cheese and smoky ham surrounded by a crispy hash brown crust. Look for precooked shredded potatoes in the dairy section or in the produce section—or use frozen hash brown potatoes in this easy quiche recipe.

    Directions

    1. Preheat oven to 375°F. Generously coat a 9-inch springform pan with cooking spray. Line a rimmed baking sheet with foil.
    2. If using hash browns, squeeze any excess moisture from the thawed potatoes. Toss shredded potatoes (or hash browns) with 1/4 cup egg substitute, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared springform pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.
    3. Fill the crust with broccoli, cheese and ham. Whisk the remaining 1 1/2 cups egg substitute (or beaten eggs), sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.
    4. Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes. Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.

    Tips

    • To make ahead: Prepare crust; cool, wrap and refrigerate for up to 1 day. Let stand at room temperature while you continue with Step 3 and preheat oven.
    • Equipment: 9-inch springform pan
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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