BROCCOLI HAM QUICHE for 4 or 50
BROCCOLI HAM QUICHE for 4 (or 50)
Once a month we have a community seniors event. We start with a program or speaker and end at noon with dinner together. One of our favorite meals that we usually enjoy in March or April is BROCCOLI HAM QUICHE.
As well we often serve this meal at home as a single recipe. (for 4 or 5)I then jI ust multiplied the ingredients in the single recipe by 10 and it made 12 – 9 inch pie plates. (enough for 50)
BROCCOLI HAM QUICHE – serves 4 or 5
This is the single recipe I started with.
1 unbaked deep-dish pastry shell (9 inch)
1 cup shredded cheddar cheese
½ cup chopped broccoli
½ cup chopped cooked ham
1 ½ cup milk
2 tablespoons flour
2 tablespoons green onions
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/8 teaspoon rosemary, crushed
Put the broccoli, cheese, ham and onion greens into pie shell. Beat the remaining ingredients and pour over the rest. Bake at 350 ‘ F for 40 – 45 minutes or until nicely browned on top. Let stand 10 minutes and serve.
I made 10 of the above recipe for our seniors. (I figured for 50 seniors) So this is what I used. It made 12 quiches (12 – 9 inch pie plates) and it served 50 of us.
3 pounds broccoli
3 pounds chopped ham (I used ground up ham as that is what I had on hand)
2 medium size onions (Blend them well with ½ cup water) instead on using onion greens
12 cups shredded cheddar cheese
3 dozen eggs
1 ½ cups flour
For spices I used:
3 teaspoons basil
2 teaspoons oregano
1 teaspoon salt
1/2 tsp. pepper
Divide the ham, cheese, broccoli in the rolled out crusts (crust recipe below)
Beat the egg, onion, flour, milk and spices together. Divide into all the crusts on top of the cheese etc. I baked them on two racks in the ovens and they were fine. I could then bake all of them at once in the two stoves at church. (3 on each rack, half way through I put the top ones to the bottom and the bottom ones to the top.)
I carefully blended 1 1/4 pounds lard, 6 1/4 cup flour, 1 teaspoon salt, 1 teaspoon baking powder and then jogged in 1 1/2 cup water mixed with 1 tablespoon vinegar. I rolled the crust out thin. Less crust is less calories! It then was enough for 12 of the deeper crust 9” pie plates.
I used 1 red pepper – chopped and sprinkled it on top for decoration. Follow the baking instruction with the single recipe above. We often serve this with a salad and dessert.
If you have my CAREFREE CATERING cookbook, add this recipe to it. If you would like to view this “serving small or large groups” cookbook or order for only 6.95 go to the website at www.winnieswinningways.ca
Happy Cooking! Winnie