Quiche is a favorite here, it leads the way in versatile meals. Breakfast, brunch, lunch, hors-d'oeuvre or dinner it fits the bill. Fillings and flavor combinations are limitless and this quiche recipe comes together in a snap.
Preheat the oven to 400°F/200°C and bake the pie shell for 15 minutes, transfer from the oven and lift the beans (or rice) out with the liner and return the shell back to the oven for 10 minutes. remove from the oven and allow the shell to cool, then proceed with your fillings. Reduce the oven to 350°F/175°C
Whisk the eggs, cream, fennel seed, and Kosher salt and pepper until well combined. Set aside.
If using fresh broccoli, steam for 3 minutes in the stovetop. If you're utilizing frozen you can skip the steaming and move on to the next step.
Bring a heavy-bottomed pan to medium-high heat, add the butter. Then sauté the bell pepper, onion, garlic and ham for 5 minutes. Remove from the burner.
Begin layering your quiche, first some broccoli, then the sauté mixture, a sprinkle of both kinds of cheese, and a pour of the eggs. Add the spinach in a layer and then alternate back and forth with the remaining ingredients until your crust is full. Add the blistered tomatoes at the end if using and top with a little more cheese.
Place on a rimmed sheet pan and bake in the 350°F/175°C oven for 35-45 minutes, until a knife inserted into the center of the quiche, comes out clean.