Saturday, November 1, 2014

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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