Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (9-inch) deep-dish pie crust (homemade or store-bought), chilled
- 2 cups (180 g) broccoli florets, cut small
- 1 tablespoon (15 ml) olive oil or 1 tablespoon (14 g) unsalted butter
- 1/2 cup (75 g) yellow onion, finely diced
- 2 teaspoons (6 g) garlic, minced
- 1 1/2 cups (225 g) smoked ham, diced
- 1 1/2 cups (150 g) sharp cheddar, shredded
- 4 large eggs
- 1 1/2 cups (360 ml) half-and-half
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Do This
- 1. Heat oven to 400°F (204°C). Fit crust into a 9-inch deep-dish pie plate; chill 10 minutes.
- 2. Blind-bake crust: line with parchment, fill with pie weights; bake 15 minutes. Remove weights; bake 8 minutes more. Lower oven to 375°F (190°C).
- 3. Blanch broccoli 2 minutes in boiling salted water; drain and pat dry.
- 4. Sauté onion in oil 4–5 minutes; add garlic 30 seconds. Cool 5 minutes.
- 5. Whisk eggs, half-and-half, Dijon, salt, pepper, and nutmeg. Stir in ham, broccoli, onion mixture, and cheddar.
- 6. Pour into warm par-baked crust. Bake at 375°F (190°C) for 35–45 minutes until puffed and set (center reaches 170°F/77°C).
- 7. Rest 15 minutes before slicing.
Why You’ll Love This Recipe
- Deeply savory and cozy: smoky ham, sharp cheddar, and tender broccoli baked into a creamy, custardy filling.
- Reliable texture: a par-baked crust helps prevent sogginess, so you get clean slices and a flaky bite.
- Great for any meal: equally at home on a brunch table, an easy dinner, or packed lunches.
- Flexible: use what you have (different cheeses, extra veggies, or even a crustless version).
Grocery List
- Produce: broccoli (about 1 small head), yellow onion, garlic
- Dairy: sharp cheddar cheese, half-and-half, eggs, (optional) butter
- Pantry: pie crust (or ingredients to make one), olive oil, Dijon mustard, kosher salt, black pepper, (optional) ground nutmeg
- Meat: smoked ham
Full Ingredients
Crust
- 1 (9-inch) deep-dish pie crust (homemade or store-bought), chilled
- 1 sheet parchment paper (for blind baking)
- Pie weights or dried beans/rice (about 2 cups) for blind baking
Filling
- 2 cups (180 g) broccoli florets, cut into small bite-size pieces
- 1 tablespoon (15 ml) olive oil, or 1 tablespoon (14 g) unsalted butter
- 1/2 cup (75 g) yellow onion, finely diced
- 2 teaspoons (6 g) garlic, minced
- 1 1/2 cups (225 g) smoked ham, diced into 1/4-inch pieces
- 1 1/2 cups (150 g) sharp cheddar cheese, shredded (use the large holes of a box grater)
Custard
- 4 large eggs
- 1 1/2 cups (360 ml) half-and-half
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional, but really nice with cheddar)
Optional for Serving
- 1 teaspoon chopped chives or parsley
- Simple green salad with a tangy vinaigrette
Step-by-Step Instructions
Step 1: Prep the oven and crust
Place a rack in the lower third of the oven and preheat to 400°F (204°C). Fit the chilled pie crust into a 9-inch deep-dish pie plate. Press it gently into the corners, then fold and crimp the edges. Refrigerate the shaped crust for 10 minutes while the oven finishes heating; this helps it hold its shape.
Step 2: Blind-bake for a crisp, flaky base
Line the crust with parchment paper, making sure it covers the bottom and sides. Fill with pie weights (or dried beans/rice) all the way up the sides to prevent slumping.
Bake at 400°F (204°C) for 15 minutes. Carefully lift out the parchment and weights, then return the crust to the oven for 8 minutes, until the bottom looks dry and just barely starting to turn light golden.
Reduce the oven temperature to 375°F (190°C).
Step 3: Cook the broccoli briefly (and dry it well)
Bring a small pot of water to a boil and salt it generously. Add the broccoli and blanch for 2 minutes (you want it bright green and slightly tender, not fully cooked).
Drain immediately and rinse under cold water to stop the cooking. Pat the broccoli dry with a clean towel or paper towels. (This step matters: excess water can thin the custard.)
Step 4: Sauté onion and garlic for extra savory flavor
Heat 1 tablespoon olive oil (or butter) in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened and lightly golden.
Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool for 5 minutes so it doesn’t start cooking the eggs when mixed in.
Step 5: Mix the custard
In a large bowl, whisk together the 4 eggs, 1 1/2 cups (360 ml) half-and-half, 1 tablespoon Dijon, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg (if using) until smooth and well combined.
Step 6: Assemble the pie (layer for the best distribution)
Spread the ham, broccoli, and sautéed onion/garlic evenly over the bottom of the warm par-baked crust. Sprinkle the shredded cheddar over the top.
Slowly pour the custard mixture over everything. Pause once or twice to let it settle into the gaps so you don’t overflow the crust. If your crust is very full, set the pie plate on a baking sheet to catch any drips.
Step 7: Bake until bubbling, set, and deeply savory
Bake at 375°F (190°C) for 35–45 minutes, until the filling is puffed, the edges are set, and the center has just a slight wobble (not liquid). For the most accurate result, check that the center reaches 170°F (77°C) on an instant-read thermometer.
Cool on a rack for 15 minutes before slicing. This resting time helps the custard set so you get neat slices.
Pro Tips
- Dry the broccoli: after blanching, pat it thoroughly dry to keep the custard creamy and thick (not watery).
- Shred your own cheddar: pre-shredded cheese often contains anti-caking agents that can make the filling slightly grainy.
- Keep the crust crisp: par-baking is key; if your oven runs cool, add 2–3 extra minutes to the second stage of blind baking.
- Don’t overbake: pull the pie when the center is just barely wobbly; it will finish setting as it rests.
- Control salt: ham and cheddar vary a lot in saltiness. If your ham is very salty, reduce the added salt to 1/4 teaspoon.
Variations
- Thick, saucy version (more like a ham-and-broccoli bake): replace the custard with a sauce made by whisking 2 tablespoons (16 g) flour into the sautéed onion, then slowly whisking in 1 1/2 cups (360 ml) milk; simmer 2–3 minutes until thick, then stir in 2 eggs off heat and proceed with assembly.
- Swap the cheese: use 1 cup (100 g) sharp cheddar plus 1/2 cup (50 g) Gruyère for a nuttier, more melt-y finish.
- Crustless (gluten-free friendly): grease a 9-inch pie plate with butter, skip the crust, and bake the filling as directed; start checking at 30 minutes.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a baking sheet at 325°F (163°C) for 12–15 minutes, or until hot in the center.
Freeze: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F (163°C) until warmed through.
Make-ahead: You can blind-bake the crust up to 1 day ahead (cover at room temperature). You can also blanch the broccoli and dice the ham the day before, then assemble and bake fresh.
Nutrition (per serving)
Approximate, based on 8 servings: 430 calories, 20 g protein, 22 g carbohydrates, 30 g fat, 2 g fiber, 4 g sugar, 820 mg sodium.
