This Deep Dish Ham and Cheddar Quiche with Broccoli is a make-ahead brunch star layered into a buttery, flaky crust. Loaded with smoky Black Forest ham, sharp cheddar, and tender broccoli, it’s deeply savoury and comforting—perfect for holiday breakfasts, weekend gatherings, or anytime you want a hearty, sliceable egg bake. It freezes beautifully, reheats like a dream, and makes you feel like a quiche pro every time.

—

Table of Contents

• Ingredients
  
• How to make deep dish quiche
  
• Tips for success
  
• FAQ
  

—

Ingredients

For the crust:

• 3 cups all-purpose flour
  
• 1 teaspoon salt
  
• 2 tablespoons granulated sugar
  
• 1 cup + 3 tablespoons frozen butter, cut into cubes
  
• 3 tablespoons sour cream
  
• ½ cup ice water
  

For the egg custard:

• 8 eggs
  
• ¾ cup 35% cream
  
• ¾ cup whole milk, divided
  
• 2 tablespoons cornstarch
  
• 200g Black Forest ham, diced
  
• 1 cup frozen broccoli, thawed and finely chopped
  
• 100g sharp cheddar cheese, grated
  
• ½ teaspoon salt
  
• ½ teaspoon pepper
  

—

How to make deep dish quiche

1. ⁣Make the crust: In a food processor, pulse flour, salt, and sugar for 10 seconds. Add frozen butter and pulse for about 30 seconds, until the texture resembles panko breadcrumbs.
   
2. ⁣In a small bowl, whisk sour cream into the ice water. With the processor running on low, stream in the sour cream mixture until the dough just comes together.
   
3. Transfer the crumbly dough onto a clean surface. Press and turn the mixture into a cohesive disc. Do not knead. Wrap in plastic and chill for 30 minutes.
   
4. On a floured surface, pound out the dough, turning often, until about 1 inch thick. Then roll it into a 15–16-inch circle, about ⅛ inch thick.
   
5. Gently fit the dough into a 9-inch springform pan, allowing a 1½-inch overhang. Chill for 20 minutes.
   
6. Preheat oven to 375°F. Trim excess dough. Line crust with crumpled parchment and fill with 1kg pie weights or dry beans. Set pan on a baking sheet and bake for 20 minutes.
   
7. Remove parchment and weights. Dock the base with a fork. Return crust to the oven for another 15 minutes to finish baking.
   
8. While the crust bakes, whisk eggs in a bowl. Add cream and ½ cup milk. In a separate bowl, whisk cornstarch with remaining ¼ cup milk, then add to egg mixture. Stir in ham, broccoli, cheese, salt, and pepper.
   
9. Lower oven temp to 325°F. Pour egg mixture into the baked crust. Bake on middle rack for 90 minutes. Remove and let cool at least 1 hour.
   

—

Tips for success

• Frozen butter is key for a flaky, tender crust—don’t skip it.
  
• Make sure your pie weights are heavy enough to prevent the dough from puffing during blind baking.
  
• Cooling the quiche is essential—it allows the custard to set for clean slices.
  
• This recipe makes a tall, café-style quiche. Use a springform pan to hold its structure.
  

—

FAQ

Can I use fresh broccoli instead of frozen?
Yes. Lightly steam it and chop finely before adding.

What’s the best way to freeze quiche?
Cool completely. Wrap the whole quiche (still in the pan) in plastic and foil, or wrap individual slices the same way. Freeze up to 3 months.

How do I reheat it from frozen?
For a whole quiche, reheat in a 350°F oven for about 1 hour. For individual slices, bake at 350°F for 15–20 minutes.Can I swap the cheddar or ham?
Absolutely. Try Gruyère or Emmental for the cheese, or swap in cooked bacon or smoked turkey for the ham.

Deep Dish Ham and Cheddar Quiche with Broccoli

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Andrea Buckett

Ingredients

Units USM

For the crust

• 3 cups flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup + 3 tablespoons of frozen, cubes of butter
• 3 tablespoons sour cream
• 1/2 cup ice water

For the egg custard

• 8 eggs
• 3/4 cup 35% cream
• 3/4 cup whole milk, divided
• 2 tablespoons cornstarch
• 200g black forest ham, diced
• 1 cup frozen broccoli, thawed and finely chopped
• 100g cheddar cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper.

Instructions

Be sure that the butter is frozen before making the pastry dough.

1. For the crust. Add the flour, salt and granulated sugar to a food processor. Blend on low for 10 seconds. Add the frozen butter and process on low for about 30 seconds. Until the butter is worked into the dry ingredients and the texture resembles panko breadcrumbs. The dough will be very crumbly.
2. Whisk the sour cream into the ice water. Stream the sour cream mixture into the food processor while it’s running on low, until the dough is moistened and holds together if you squeeze it between your fingers.
3. Transfer the dough out onto a clean work surface.  Press the dough together into one round flat piece. This might take a bit, while you press the drier bits into the dough and you turn it over a couple times and press it together.  But you don’t want to knead it or fuss with it too much. Wrap the dough in plastic wrap. Refrigerate for 30 minutes.
4. Remove the dough from the fridge. Dust the work surface with flour. Unwrap the dough and place it on the work surface. Use a rolling pin to gently pound the dough out, turning the dough over as needed,  into a 1- inch thick round. Then you can begin to roll the dough out into a 15 to 16-inch circle that’s roughly ⅛-inch thick.
5. Roll the dough onto the rolling pin and transfer it to a 9-inch round spring form pan. Gently move the pastry into the pan evenly and completely, without stretching the dough. Ensuring you have an overhang of about 1 ½-inches around the entire perimeter of the pan. Refrigerate the dough for 20 minutes.
6. Preheat the oven to 375°F.
7. Remove the spring form pan from the fridge. Trim the overhang of excess dough.
8. Crumple up a piece of parchment paper and fit it into the pie dough. Add about 1kg pie weights or beans to the parchment paper. Place the springform pan on a baking sheet to catch any butter that leaks. Place on the middle rack and bake for 20 minutes.
9. Remove the par-baked crust from the oven. Carefully remove the pie weights or beans. Dock the bottom of the pie crust with a fork. Return the crust, still on the baking sheet,  to the oven and continue to bake for 15 minutes.
10. In the meantime, add the eggs to a mixing bowl and whisk well. Whisk in the heavy cream and ½ cup of the whole milk.
11. In a smaller bowl, stir together the cornstarch and the remaining ¼ cup of whole milk into a slurry. Pour it into the egg mixture and stir to combine. Stir in the ham, broccoli and cheddar cheese, salt and pepper.
12. Remove the crust from the oven. Turn the temperature down to 325°F
13. Carefully, pour the egg mixture into the crust. Place it back on the middle rack and cook for 90 minutes. Remove and let cool for a minimum of 1 hour up to 2.

To serve immediately, cut into wedges and serve.

Notes

To Freeze: Allow the quiche to cool completely – about 2-3 hours. To freeze whole, leave the quiche in the spring form pan. Wrap the entire pan with plastic wrap, followed by aluminum foil and freeze for up to 3 months. Reheat, in the pan at 350°F for about 1 hour or until the quiche is heated through. Slice into wedges and serve.

Alternatively you can slice the cooled quiche into wedges. Wrap each wedge in plastic wrap followed by aluminum foil and freeze for up to 3 months. Reheat each piece in a 350°F oven for 15-20 minutes until warmed through.