Ham, Broccoli & Mushroom Quiche

4.8 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 309.4
  • Total Fat: 18.6 g
  • Cholesterol: 158.8 mg
  • Sodium: 587.6 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 17.4 g

View full nutritional breakdown of Ham, Broccoli & Mushroom Quiche calories by ingredient


A lovely lunch or dinner served with a salad. A lovely lunch or dinner served with a salad.
Number of Servings: 6


    1 - 9" pie crust
    5 oz. extra lean ham
    1 cup fresh mushroom pieces
    1 1/2 cups fresh broccoli, steamed & chopped
    1 cup shredded emmenthaler or swiss cheese
    4 eggs
    3/4 cup half and half
    3/4 cup skim milk


Preheat oven to 425 degrees.

Put pie plate with prepared crust on a cookie sheet. Put ham pieces, mushrooms and broccoli in bottom of prepared pie crust. Sprinkle shredded cheese over. In a separate bowl whisk together eggs, half and half and skim milk. Pour over pie ingredients. Pie plate will be very full!

Put into 425 degree oven for 15 minutes then turn oven down to 325 and continue to cook for 35-45 minutes. It will look golden on the top and a knife inserted halfway between edge and center will come out clean. Let sit 10-15 minutes prior to serving. Makes 6 main dish servings or 12 appetizer servings. Calorie calculation done on 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LANC92.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Did not have mushrooms so I sauted some onion and add it. This was very delicious! Will make again, and again! - 1/23/13

  • no profile photo

    love this recipe. instead of regular eggs, I used 4 egg whites and didnt cook the broccoli prior to baking...and it still came out great! - 2/24/11

  • no profile photo

    This was excellent - 2/24/11

  • no profile photo

    Very easy to make, made a great dinner, you can modify the veggies to change the flavors. Will make again - 1/4/11

  • no profile photo

    My husband and I loved this recipe! The only change I made was making it without mushrooms. - 6/5/08