Ham and  broccoli quiche

Enjoyable Ham and broccoli quiche Recipe

Using evaporated milk, create this flavoursome ham and broccoli quiche recipe while minimising the fat.
Ham and  broccoli quiche
Prep Time : 0:25 | Cook Time : 0:35 | Total Time : 1:00 | Serving : 4 person.


  • 4 sheets filo pastry

  • Olive oil cooking spray

  • 1 tablespoon olive oil

  • 1 medium brown onion, halved, sliced

  • 100g sliced leg ham, chopped

  • 2 garlic cloves, crushed

  • 420g can no added salt corn kernels, drained

  • 200g broccoli, cut into small florets

  • 1/4 cup reduced-fat grated tasty cheese

  • 4 eggs

  • 185ml can light and creamy evaporated milk

  • 2 tablespoons plain flour

  • Salad leaves, to serve


  • Step 1

    Preheat oven to 200°C/180°C fan-forced. Lightly grease a 4cm-deep, 24cm round (base) loose-based fluted flan tin. Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat to make 2 stacks. Line base and sides of prepared dish with filo stacks (filo will overhang).

  • Step 2

    Heat oil in a medium frying pan over medium-high heat. Add onion and ham. Cook, stirring, for 5 minutes or until onion has softened. Add garlic. Cook for 2 minutes or until fragrant. Transfer to a bowl. Cool. Add corn, broccoli and cheese. Stir to combine. Fill pastry case with mixture.

  • Step 3

    Whisk eggs, milk and flour together in a jug. Season with salt and pepper. Pour over ham mixture. Roll up overhanging filo sides. Bake for 25 minutes or until golden and just set. Serve with salad leaves.

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