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Sunday Suppers with Lunchbox Love – Ham and Broccoli Quiche

Happy Easter! Hope you have a beautiful day with family and friends! I’m thinking I may have a lot of leftover ham this afternoon, so I thought I would share a quiche recipe. I love having quiche for dinner with a salad or even for breakfast! This recipe is from Cookin Canuck (and The Pioneer Woman)!

Leftover-Ham-Cookin-Canuck-1

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Ingredients
  • 1 cup small broccoli florets
  • 4 large eggs
  • 4 large egg whites
  • ¼ cup water
  • 1 cup low fat cottage cheese
  • ½ tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 3 oz. ham, chopped
  • 2 tbsp crumbled feta cheese

Instructions

  • Preheat the oven to 375ºF. Lightly coat a 9-inch pie dish with cooking spray.Bring a large pot of water to a boil over high heat. Add the broccoli florets and cook until just tender, about 1 minute. Drain into a colander and rinse with cold water.

    In a large bowl, whisk together the egg, egg whites and water. Add the cottage cheese, thyme, salt and pepper. Whisk vigorously to break up the cottage cheese.

    Pour the egg mixture into the prepared pie dish. Sprinkle the broccoli and ham throughout the egg mixture, then top with the feta cheese.

    Bake until the egg is just set and a small, sharp knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche rest for 5 minutes, then cut into 6 wedges. Serve.

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