Ham and Asparagus Quiche

Ham and Asparagus Quiche

I had some fresh asparagus and wanted to make something special with it. I decided to make a quiche. I also had some ham, so combining the two ingredients in a quiche seemed like a good idea. It was a very good decision.

 

Quiches are so versatile. You can fill them with almost any ingredients. They can also be served for breakfast, brunch, lunch or dinner. You can also bake it right away, or freeze it for later. I often make two quiches, just so I can freeze one for later use.

 

The mix of ham, asparagus and Havarti cheese worked well together. You could use any number of cheeses that you like. Swiss would be nice, Gruyere or even a sharp cheddar would also work.

 

I use a homemade crust, but you can use a store bought crust, if you prefer.

 

 

 

Ham and Asparagus Quiche

 

1 (9-inch) unbaked pie crust

1½ c. shredded cheese – I used Havarti

4 t. flour

1½ c. diced cooked ham

12 oz. asparagus, trimmed, cut in ½- inch pieces and steamed 3 minutes

4 eggs

1 c. milk or half and half

2 T. fresh chopped parsley or 2 teaspoons dried

¼ t. salt

1T. Dijon mustard

1 t.  hot sauce

 

Toss cheese with flour in a bowl and place in pie crust. Sprinkle the ham and asparagus over the cheese and set aside. Combine remaining ingredients in a small bowl beating well to combine. Pour over the ham and asparagus mixture and bake in a preheated 400-degree oven for 15 minutes. Turn down heat to 350-degrees and bake until knife inserted off-center comes out clean, about 30 minutes more. Makes 1.

 

Note: This quiche freezes well. After adding the fillings just wrap in heavy foil and freeze solid until ready to bake. When ready to bake unwrap and allow to sit at room temperature for 30-60 minutes. Bake as with the fresh version, but add another 10-15 minutes to the baking time. If you don’t want to freeze the pie pan, you can line the pie pan with foil before you add the crust. Once it is frozen you can remove the frozen quiche from the pie pan and wrap, returning to freezer. When ready to use unwrap and put the quiche back in the pie pan before baking. Or, if you are planning on freezing it, you can use a foil pie pan.

 

 

Fresh from the oven