Heat oven to 375°F, and roll out refrigerated pie crust. Allow to soften for 15 minutes for pliability.
Fit pie crust into 9-inch glass pie pan. Fold under the pie edge that is hanging over the plate.
Crimp the edges: two fingers on the inside, one on the outside, and push on the edge of the pie plate with the outside finger.
Make the filling: Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into wedges.
LISA: Hi I’m Lisa Birnbach for howdini.com and with me is Lauren Chattman from Pillsbury. Lauren, are you really going to teach me how to make this quiche?
LAUREN: It is so easy and I’m going to teach you how to do it in virtually minutes.
LISA: Okay cool.
LAUREN: The first thing you have to do is start with a refrigerated piecrust. Let it sit out on the counter for about fifteen minutes to soften up so that it’s pliable the way this one is.
LAUREN: And there it is.
LISA: Oh wow.
LAUREN: You didn’t have to mix it or roll it.
LISA: All the things that get amateur cooks into trouble.
LAUREN: Just got to take it out of the package that’s right. Now I folded it into quarters because I’m going to put it into my pie plate.
LISA: Now I noticed you’re using a glass pie plate. Can you use—make a quiche with a metal one?
LAUREN: You can, but glass is really the best conductor of heat from the oven so you’ll get the most brown and crispy crust is you use a glass pie plate. Now what I’m doing is I’ve got my circle of pie dough in here. I’m just pressing it into the corners. And then what I want to do is fold it under. Whatever’s overhanging fold it under so I get the nice, thick crust. So I make my way all the way around…
LAUREN: And then we’ll be ready to crimp the edges.
LISA: Can I say, this doesn’t look bad by itself. I know crimping is a fancier finish.
LAUREN: And crimping isn’t difficult at all so you may as well do that extra minute and a half’s worth of work to make it look really beautiful.
LAUREN: What you’re going to do is put two fingers on the inside, one on the outside, and push on the edge of the pie plate with this outside finger.
LAUREN: So easy why not?
LISA: Speak for yourself. No, I kid. It looks easy.
LAUREN: Now let’s get to the filling.
LISA: Okay, so what do I do?
LAUREN: Uh, you want to layer your ingredients. You’ve got some ham. That’s cup and a half of cubed ham.
LISA: So I put all the ham in first?
LAUREN: Just scatter it evenly on the bottom. You don’t have to put it piece by piece.
LAUREN: Just make sure it’s spread out pretty evenly. Once you finish the ham you’re going to layer on the cheese. It’s a cup and a half of Swiss cheese.
LAUREN: And a cup of broccoli florets. And you are going to layer on those ingredients while I mix up the eggs. And I’ve got four eggs here, a cup of milk, and I’m going to whisk in half a teaspoon of dried mustard, a half teaspoon of salt, and half a teaspoon of pepper.
LISA: Is this broccoli raw?
LAUREN: That’s frozen broccoli that’s been defrosted and drained. And what’s nice about that is that you can see it’s cut into nice, even tiny florets.
LISA: Lauren, the layers are now finished.
LAUREN: Now all you have to do is pour on the egg mixture. You want to do that?
LISA: Oh yes. Thank you.
LAUREN: Okay. That goes on top.
LISA: Ooo this is going to be delicious. Great.
LAUREN: The filling is in so you put it in a preheated oven.
LISA: At what temperature?
LAUREN: 375-degrees until it’s nice and golden brown. Just like this one. About 35 to 45 minutes.
LISA: Thank you so much Lauren.
LAUREN: You’re welcome.
LISA: We did it ourselves. For more quick and easy recipes visit Pillsbury.com. I’m Lisa Birnbach for howdini.
Lauren Chattman Cookbook Author and Pastry Chef
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. She has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress. more about this expert »