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Ham and  broccoli quiche

  • 0:25 Prep
  • 0:35 Cook
  • 4 Servings


  • 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


  • 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).
  • 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.
  • 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.

Source: taste.com.au


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