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Al Roker's Broccoli, Ham and Cheddar Quiche

Al Roker's broccoli, ham and cheddar quiche
Rebekah Lowin / TODAY
1 9-inch quiche

Chef notes

Ring in the new year with a delicious brunch. Al's broccoli, ham and cheddar quiche is the perfect crowd-pleaser!


  • Pie dough for single-crust pie, store-bought or homemade
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • cups small broccoli florets, cooked
  • cups ham, chopped
  • 1 cup shredded sharp cheddar cheese
  • cups half and half
  • 3 large eggs
  • 1 pinch ground nutmeg


Preheat oven to 375F.  

Roll dough to a 12-inch circle, about 1/16-inch thick.  Line a 9-inch deep-dish pie plate with the dough, folding the overhanging dough under to make a thick border.  Crimp edge as desired. 

Line dough with a sheet of parchment paper, fill with dried beans or pie weights and bake until edges begin to brown.  Lift sheet of paper to look at bottom.  If dough is wet looking, lay parchment back down and bake another 5-6 minutes, checking dough again.  When bottom of dough looks somewhat dry, remove parchment and weights and continue baking until a light golden brown all over.  (If edges darken too quickly, cover them with a ring of foil and return to oven.)  Remove crust and let sit until ready to bake quiche.

In a large skillet, heat olive oil over medium heat.  Add onion and season with salt.  Cook until golden, stirring occasionally to prevent burning.  Add broccoli and ham to the pie crust, then distribute onions evenly over the top.  Scatter cheese over the onions. 

In a large bowl, whisk together the half and half, eggs and nutmeg.  Add salt and pepper, then pour into the pie crust.  Use a fork to nudge filling around so the custard and cheese settle in. 

Place quiche onto a baking sheet and put in oven.  Reduce heat to 350F and bake until center is barely set, about 35-45 minutes.  Remove from oven and let cool before slicing. Serve warm, cold or at room temperature.