Ham, broccoli and tomato quiche revisited

Having made and eaten the quiche described in the previous posting, I have a few comments to make which I forgot in the original.  To ensure that the bottom of the pastry wasn't soggy, I pre-baked it for 10 minutes.  Make sure the watch the time or else it can get quite crispy in the next 35 minutes of baking the quiche.  To make sure that the broccoli and tomatoes didn't contribute too much in the way of extra liquids to the quiche, I defrosted the broccoli on paper towel and kept changing it as it became saturated.  Also, after cutting the tomatoes in half, I laid them cut side down on paper towel to remove some the their juices.  All in all, it worked out very well!

Ham, Broccoli and Tomato Quiche

Ingredients

• 1 pie crust, pre-baked for 10 minutes
• 1 1/2 cups cubed cooked ham
• 1 1/2 cups cheddar cheese
• 1 cup  frozen broccoli florets, thawed, well drained
• 10 to 15 cherry tomatoes, halved and drained on paper towel
• 4 eggs
• 1 cup milk
• 1/2 teaspoon salt(unless the ham is salty!)
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon pepper

Directions

Heat oven to 375 degrees F / 190 degrees C

Make pie crust as directed and pre-bake for 10 minutes at 400 F or 200 C


Layer ham, cheese and thawed broccoli and cherry tomatoes in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over ingredients.  Bake 35 to 45 minutes or until knife inserted in center comes out clean.