My 4-year-old son's favorite food is quiche: eggs and veggies in cheesy goodness, what's not to like? Usually I make mushroom and cheddar quiche, but this week I wanted something different. Ham, broccoli, and cheddar made a fantastic combination.
Ham, Broccoli, and Cheddar Quiche
1&1/2 cups broccoli florets, fresh or frozen, preferably organic
1 stick (1/2 cup) butter, preferably from grassfed cows
pinch celtic sea salt
1 tsp green onion, minced (green parts only)
1 small clove garlic, minced
4 ounces cheddar cheese, shredded
9 eggs, preferably from pastured hens
3/4 tsp celtic sea salt
3/4 cup plain whole milk yogurt
2 ounces chopped ham
Chop up the broccoli into smallish bits.
Melt the butter in a well-seasoned 10-inch cast iron skillet over medium heat. Add the broccoli and sprinkle with a pinch of salt.
Saute the broccoli for 5-10 minutes, until it has released its moisture cooked down a bit.
Add the green onion and garlic, and saute for a minute or so, until they are fragrant. Turn off heat and allow to cool some.
Meanwhile, break the eggs into a large bowl. Add 3/4 tsp celtic sea salt and beat with a fork. Stir in the cheddar cheese, ham, and yogurt.
Stir the egg mixture into the skillet with the broccoli.
Place the skillet into a 350 degree F oven, and bake for 30-35 minutes, until the quiche is set in the center and beautifully browned on the edges.
Let cool a bit, then slice and serve! This pairs wonderfully with crispy fried potatoes and a green salad dressed with vinaigrette.
Store leftovers in a covered dish in the fridge. They reheat well in a toaster oven at 250 degrees for 20 minutes.
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