Egg Dishes/ Morning Foods/ Pork

Crustless Broccoli and Ham Quiche

Virus inspired weekend breakfast.

(Note: My post may be spaced a little further apart for a few weeks as we are packing and moving to Round Top. Looking forward to many new adventures there.)

Why virus inspired? Well since all this madness started a several months ago I’ve been trying not to waste anything. Normally we don’t like to eat leftovers but even my husband said “lets don’t waste our food”. 

Digging through the freezer I found about a cup of chopped ham, some broccoli, had the mushrooms and always have eggs and milk so I whipped this up one weekend morning. Doesn’t every day feel like the weekend? 

What are you doing these days for breakfast?  Cereal, pancakes, waffles, something fancier. Well now’s the time to try one of my recipes from “morning foods” section. You have nothing but time so give one of them a try and if you do, leave a note (please) in the comment section.

This quiche lasted days and was an easy breakfast for my husband to grab a piece and reheat in the microwave.

BLAST FROM THE PAST: Zucchini Tomato Boats would be an easy “fancied up” vegetable dish over your usual sautéed zucchini slices.

Put the broccoli, ham, green onions, jalapeño, and mushrooms in a sprayed quiche pan or pie plate.

Mix the eggs, milk, cream and spices (and cheese) and pour over the vegetables.

Bake until a knife inserted in center comes out clean.

Let set about 10 minutes before cutting.

Those are my American fried potatoes off to the side and of course mustard to go with them.

Crustless Broccoli and Ham Quiche


  • 1 1/2 c. chopped broccoli I used frozen
  • 1 c. chopped ham or other meat
  • 4 oz. canned mushrooms
  • 4 green onions sliced thin
  • 1 jalapeno sliced thin, optional
  • 5 large eggs beaten
  • 3/4 c. milk
  • 1/4 c. cream heavy or half and half
  • 1/2 tsp. dry mustard
  • 1/4 tsp. paprika
  • salt and pepper to taste
  • 1 1/2 c. cheddar cheese or cheese of choice


  1. Preheat oven to 350°.
  2. Beat the eggs and milk/cream together with the dry mustard, paprika and salt and pepper. Spray the bottom of a quiche pan with cooking spray.
  3. Scatter the broccoli then ham and then mushrooms over the bottom of the pan. Scatter the jalapeño and green onions over the pan.
  4. Pour the milk mixture over pan and jiggle the pan so the milk/egg covers the whole dish. Bake in 350 oven 35-45 minutes or until a knife inserted comes out clean. Remove from oven. Let set about 5 minutes and serve.

Recipe Notes

Note: I put my cheese on top so towards the end of baking I covered with a piece of foil so that it wold not brown too much. Most of the quiche I made the cheese gets mixed into the egg/milk mixture. I would suggest doing it that way.

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