Crustless Ham & Broccoli Quiche

Quiche is one of those dishes I have never had until I came to Australia. When most people consider the pastry as the best part (when it is cooked right), I sometimes find it slightly too heavy. Since I do not have the patience to make my own pastry, I took an express route and made this very tasty Crustless Ham & Broccoli Quiche.
Because of the lack of pastry, this makes a much lighter meal and is cooked very quickly. There is no worrying about whether the pastry is too thick or under cooked. Despite the name of the dish, the flour does make the sides and the base of the quiche firm up a bit, creating a very light "crust". The only thing I do not like from the original recipe is that it uses 2 egg whites in addition to the 2 whole eggs. I mean, what would you do with the 2 left-over egg yolks? I'm not sure how big of a different it would make but I have included 3 whole eggs in mine and it has worked perfectly.

Crustless Ham & Broccoli Quiche, adopted from Baking Bites


2 small heads of broccoli, finely chopped
120g shredded ham
1 clove of garlic, crushed and chopped
1/2 onion, diced
3 eggs
1 1/3 cups of milk
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 cup of cheese (ricotta and Parmesan)

1) Preheat oven to 200 degrees C.
2) Lightly grease a baking dish or a quiche pan.
3) Heat a bit of olive oil on a pan over medium-high heat. Saute the diced onion until translucent. Add the garlic and chopped broccoli and stir until cooked and softened. Mix in the shredded ham. Set aside to cool for a few minutes.
4) In a large mixing bowl, whisk together the eggs, milk, flour and baking powder. Season with pepper. Stir in the cooked ingredients.
5) Pour the egg mixture into the prepared pan. Scatter cheese on the top.
6) Bake in preheated oven for 20-25 minutes, or until the edges of the quiche is golden brown. Let set for 5 minutes. Serve on its own or with salad.