If you’re a 90’s kid like me, you’ve probably enjoyed the popular Ham & Broccoli Braid (or Ring) made from Pillsbury crescent dough at some point in your life. The Internet is full of variations on this recipe that has been around for decades (does anyone else have a hard time believing it’s been decades – like, decade with an ‘s’ – since the 90s?!). I remember my Mom making it every once in a while when I was growing up. Our whole family enjoyed the cheesy, quiche-like filling encased in flaky pastry.
Making these Mini Ham & Broccoli Quiches got me thinking about that old favorite, and I thought I’d try my hand at converting it to a THM-friendly recipe by adapting the Fat Head Pizza Crust and stuffing it with my Mom’s broccoli and ham filling. It went down well and I’ll definitely be making it again!
I was in a bit of a time-crunch making this “braid,” so it’s not really a braid; it’s more of a loaf with slits cut in the top. You could make it into a braid though, by dividing and rolling out the top dough ball into three strands, weaving them together, placing it over the broccoli filling, and sealing the ends to the bottom half of dough.
- 3 cups mozzarella, grated
- 1 1/2 cups almond flour
- 4 Tbsp cream cheese
- 2 eggs
- 1/2 tsp mineral salt
- 1 1/2 cups Swiss or Cheddar Cheese, grated
- 3/4 cup fully cooked smoked ham, cubed
- 1/2 small onion, diced
- 2 1/2 cups fresh broccoli, finely chopped
- 1/4 cup fresh parsley, minced
- 2 Tbsp Dijon Mustard
- 1 tsp lemon juice
- Preheat oven to 375.
- To make the crust, melt mozzarella and cream cheese in microwave for 2 minutes. Stir together. In a separate bowl, mix almond flour, egg and salt. Add to cheese mixture and knead together to make dough.
- Divide dough into two balls. Place each ball between two layers of parchment paper and roll each one into a rectangular shape. Set aside.
- Mix all the filling ingredients together in a bowl. Spread filling evenly over one of the rolled out pieces of dough, leaving a small margin around the edges. Carefully layer the second piece of dough on top, sealing the top and bottom edges together, all the way around. Cut slits along the top piece of dough to allow the steam to escape.
- Bake at 374 for 20-25 minutes, or until golden brown.