Preheat your oven to 350°F. While it heats, prepare all your ingredients: dice the onion finely, cut broccoli into bite-sized florets, dice the ham into roughly 1/2-inch pieces, and measure out the cheese and half-and-half. Once the oven reaches temperature, blind bake the pie shell (fill with pie weights or dried beans) for 40 minutes to prevent a soggy bottom. This step is crucial for quiche—it ensures the crust stays crispy. Meanwhile, bring a pot of salted water to a boil for the broccoli.

While the pie shell bakes, add the broccoli florets to your boiling water and cook for just 1 minute—you want them bright green and slightly tender-crisp, not mushy. Drain immediately and set aside. In a skillet, melt the butter over medium-high heat and add the diced onion and ham. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent and the ham is lightly warmed through. This short sauté releases the ham's savory flavors and softens the onion for even distribution throughout the quiche.

Remove the pie shell from the oven and increase the oven temperature to 375°F. Layer your fillings directly into the warm crust in this order: first the shredded cheddar cheese, then the sautéed ham and onion mixture from Step 2, and finally the blanched broccoli on top. I like to distribute everything evenly so every bite has all three components. In a bowl, whisk together the eggs, half-and-half, kosher salt, and white pepper until well combined and slightly frothy—this incorporates a bit of air for a more delicate, custardy texture.

Carefully pour the egg and half-and-half mixture from Step 3 over the filled pie shell, pouring slowly and evenly so the fillings stay in place and the custard distributes uniformly. Bake at 375°F for 30-35 minutes until the top is golden brown and the center is just set—it should have a slight jiggle in the very center when you gently shake the pan, which means it will be creamy rather than rubbery. A knife inserted near the edge should come out clean, but the center can still be slightly soft since carryover heat will finish the cooking.

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. This resting period allows the custard to set up just enough so each slice holds together nicely without being tough. Serve warm or at room temperature—this quiche is delicious either way.