Ham, Broccoli, and Cheddar Quiche (grain-free : gluten-free : Primal)

Mmmm, quiche. 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
Serves 6-8

• 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

1. Chop up the broccoli into smallish bits. 
2. 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.
3. Saute the broccoli for 5-10 minutes, until it has released its moisture cooked down a bit.
4. 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.
5. 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.
6. Stir the egg mixture into the skillet with the broccoli.
7. 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.
8. Let cool a bit, then slice and serve!  This pairs wonderfully with crispy fried potatoes and a green salad dressed with vinaigrette.  
9. 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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