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Ham and broccoli quiche
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Create a rich and creamy ham and broccoli quiche using evaporated milk for a decadent yet light dish.
Ingredients:
  • 4 sheets filo pastry
  • Olive oil cooking spray
  • 1 medium brown onion, halved, sliced
  • 100g sliced leg ham, chopped
  • 420g can no added salt corn kernels, drained
  • 200g broccoli, cut into small florets
  • 62.50 ml reduced-fat grated tasty cheese
  • 185ml can light and creamy evaporated milk
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Lightly grease a 4cm-deep, 24cm round (base) loose-based fluted flan tin. Create two stacks of filo pastry by layering and spraying each sheet with oil. Line the prepared dish with the filo stacks, allowing the edges to overhang.
  • In a medium frying pan over medium-high heat, sauté onion and ham in oil until onion softens, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Transfer to a bowl to cool before stirring in corn, broccoli, and cheese. Fill pastry case with the mixture.
  • Combine eggs, milk, and flour in a jug, whisk until smooth. Season with salt and pepper. Pour mixture over ham. Fold filo sides over filling. Bake for 25 minutes until golden and set. Serve with salad leaves.

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