- (9) Fresh Pastured Eggs
- (1/4 C) Ham, diced
- (1/2 Stick) Organic Grass-Fed Butter
- (1) Shallot, minced
- (1-2) Cloves Garlic, minced
- (4 oz.) Cheddar Cheese, shredded
- (3/4 C) Plain Whole Milk Greek Yogurt
- (1/2 tsp.) Ground Mustard
- (Pinch) Salt
Step 1: Preheat the oven to 350*F and chop the broccoli and shallot.
Step 2: Heat a large cast iron skillet then add the butter moving it around the pan. Once melted, add the broccoli, garlic, and a pinch of salt. Cook the broccoli until the moisture is cooked out, approximately 7-8 minutes. Then allow too cool down a bit.
Step 3: Crack the eggs into a large bowl. Add the yogurt and whisk together until well blended. Add the cheese and ham to the egg mixture and mix well.
Step 4: Stir the egg mixture into the cast iron skillet combining it with the broccoli and onions.
Step 5: Place the skillet in the oven and bake for 30-35 minutes until the quiche is set in the center and nicely browned along the edges.
Step 6: All to cool then slice and serve.
NOTE: If you prefer to place the quiche mixture in a pie crust (homemade or frozen), the cooking time will take closer to an hour. I have also substituted milk for yogurt when I didn't have any yogurt on hand.
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.