Ham & Broccoli Quiche (Gluten Free)
Buttery, flakey gluten free crust filled with ham, broccoli and creamy, cheesy goodness.
Ingredients
Crust Dough
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour
- 8 tablespoons unsalted butter cubed, very cold
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 egg
- 1 cup cream very cold
Quiche Filling
- 2 cups ham cubed
- 2 cups fresh broccoli chopped
- 1 small onion diced
- 2 tablespoons olive or avocado oil
- 6 large eggs
- 1 cup heavy cream
- 2 cups shredded cheese I used fontina, gruyere and parm
- 1 tablespoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon dried thyme
Instructions
Crust Dough
- Preheat oven to 350
- Combine the flour, butter, baking powder and salt in food processor. Pulse 5 times.
- Open food processor and add the cream and egg. Pulse until combined.
- Spray your quiche pan in oil spray.
- Pour the dough into pan and press evenly into pan. Shape the edges if you would like.
- Very gently cover the dough with foil. Pour 2 cups of dried beans on top of foil (see picture above)
- Bake for 20 minutes.
- Very carefully remove the pan from oven and very carefully remove the foil and beans.
Quiche Filling
- Heat a large skillet and add the oil, ham, broccoli and onion. Cook for 5 minutes on high or until the onions are tender. Set aside and allow to cool a bit.
- In a large bowl combine the eggs and cream. Whisk until well combines.
- Add the remaining ingredients. Mix well.
- Pour the ham, broccoli and onion mixture into baked crust.
- Pour the cream and cheese mixture over the top.
- Bake in 350 degree oven for 45 minutes. Make sure the center is firm and the top is golden brown.
- Allow to cool for 10-15 minutes before cutting.