Ingredients

• 1 sheet puff pastry
• 1 cup broccoli
• 1 cup chopped ham
• 1.5 cups shredded Gruyere cheese
• 0.33 cups onion
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 pinch cayenne pepper , optional
• parsley sprigs

Instructions

1. 1 Thaw puff pastry in the refrigerator until cold to the touch but easy to manipulate, about 4 hours, or according to package directions.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly flour a work surface. Place thawed puff pastry on the floured surface and unfold gently. Roll out pastry to a 13-inch square. Trim the corners of pastry to a 13-inch circle and place in a 9-inch quiche or pie pan.
3. 3 Fill pastry with pie weights or dried beans, and prick the sides with a fork. Place the pie pan on a baking sheet.
4. 4 Bake in the center of the preheated oven for 8 to 10 minutes. If pastry puffs up while baking, gently press with the back of a fork and continue baking.
5. 5 Remove from the oven and allow to cool slightly. Remove pie weights or dried beans.
6. 6 Toss chopped broccoli, chopped ham, shredded cheese, and minced onion together in a bowl, and then pour into the baked crust.
7. 7 Using the same bowl, add eggs, heavy cream, whole milk, and cayenne. Beat until the mixture has a uniform color and texture. Slowly pour egg mixture into crust and gently stir, to distribute egg mixture evenly with other ingredients.
8. 8 Bake quiche on the baking sheet in the preheated oven, until a knife inserted into the center comes out clean, 35 to 40 minutes. If the knife has liquid on it when inserted, continue baking 3 to 5 minutes, and retest.
9. 9 Remove to cool on a rack for 10 to 15 minutes. Garnish with fresh parsley or chopped scallions. Serve warm or at room temperature.

Nutrition per serving