Anyone else have SO much leftover ham from Easter??!  One of my all time favorite things to do with ham is chop it up and put it in a quiche.  The best part about quiche is that you can eat it anytime you want!  Serve it in the morning with fresh fruit or at night with mixed greens (and a glass of wine of course).

This particular quiche is one of my new favorite vegetarian recipes but it held up really well when I added the leftover ham!  I’ll just give you the recipe and you can decide on your own if you want to add ham or not 🙂

Broccoli Mushroom Quiche

Ingredients

• Pie Crust (I never make my own- fail!) (also, I always buy deep dish just in case)
• 2 cups of broccoli florets
• 2 cups of mushrooms (I use baby Bella’s)
• 1 small/medium red onion
• 1 cup (plus some) of light cream (this is our “treat” version, you can use half and half or I’ve even used skim milk before and been FINE)
• 5 large eggs
• 1 cup shredded smoked Gouda cheese
• Olive oil, salt, and pepper

Note: Makes TWO Quiches

Directions (Preheat oven to 350 degrees)

1. Chop stems off broccoli (florets taste better anyway).  Bring a medium saucepan of water to boil.  Add broccoli and boil for 2 minutes.  Drain. 
2. Chop mushrooms.  Chop onion.  Toss in a skillet with a few tablespoons of olive oil and saute until soft, about 4 minutes.
3. Grate cheese.
4. Whisk together eggs and cream until smooth, adding a few dashes each of salt and pepper.  Stir in broccoli, mushrooms and onions, and cheese.
5. OPTIONAL: I added one cup of diced Easter ham.
6. Pour mixture into pie shells.  Bake 45 minutes or until puffy and golden.  Cool 15 minutes prior to serving.

We enjoyed this delicious quiche with a glass of Veritas Vineyard’s 2011 steel barreled Chardonnay (thanks wine getaway!).  Heaven.