Gluten-Free Broccoli Ham Quiche

Gluten-Free Broccoli Ham Quiche

Quiche is always a good idea for a weekend breakfast or brunch, but think about making it for weeknight dinners too.

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

8

servings

Crust
1 1/4
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon xanthan gum
1/2
teaspoon salt
6
tablespoons cold butter, cut in small pieces
1
egg yolk
1
tablespoon cider vinegar
5
to 6 tablespoons cold water
Filling
4
eggs
1
cup half-and-half
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
cup frozen (thawed) chopped broccoli
1
cup shredded gluten-free Cheddar cheese (4 oz)
3/4
cup cut-up gluten-free fully cooked ham
1/2
cup finely chopped onion
  1. In food processor, place flour blend, xanthan gum and salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
  2. In 1-cup measuring cup, beat 1 egg yolk, cider vinegar and 3 tablespoons cold water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk.
  3. Heat oven to 450°F. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Do not prick. Line crust with double thickness of foil. Bake 8 minutes; remove foil. Bake 4 to 5 minutes longer or until pastry is set and dry. Reduce oven temperature to 325°F.
  4. For Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in half-and-half, salt and red pepper. Sprinkle broccoli, cheese, ham and onion in partially-baked crust. Pour egg mixture evenly over broccoli mixture. Bake 45 to 50 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Skip fluting the edge of the pastry and use a flour-dipped fork to press into the pastry edge.
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.