15
Ingredients
- 1 store or homemade pie crust
- 1 cup cooked ham, diced
- 1 bunch asparagus, end trimmed away and sliced into 1-inch pieces
- 1 small onion, finely diced
- 1 c cheddar cheese, shredded
- 4 large eggs
- For the topping:1 cup heavy cream
- ½ cup milk
- Directions: -1 Tablespoon of dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- optional: nutmeg, ¼ teaspoon ground
- 1 tablespoon olive oil or butter
Instructions
- Preheat the Oven: Set oven to 375°F (190°C). Turn out pie crust and place into a 9-inch pie dish. Trim off any overhanging dough, then dock it with a fork. Press the crust into a pie pan and allow to bake 10 minutes, or until it is lightly golden. Take it out of the oven and let it be cool for some time.
- Prepare the vegetables: Warm up olive oil or butter in a frying pan on medium heat. Add and stir the diced onion; season with salt and pepper about 2-3 minutes, until softened. Add the asparagus pieces and cook for an additional 4-5 minutes until just tender-crisp. Bring it to boil and take off heat.
- Make the Egg Mixture: Combine eggs, heavy cream, milk, Dijon mustard, salt, pepper, and nutmeg in a mixing bowl. Add the shredded cheese, diced ham and the asparagus mixture.
- Assemble the Quiche: Add the egg mix to the pie crust and bake for 40-45 minutes or until a fork comes out clean when inserted in the center of the filling. Bake on a baking sheet to catch drips.
- Bake the Quiche: Now put the mixed stuff into the oven and bake it for 35 to 40 minutes until it’s golden brown. You can check for doneness by giving the pan a little shake, and when everything is set in the center, you are good to go.
- Cool and Serve: Now cool the quiche for 10-15 minutes before slicing. After cooling, serve with fresh herbs as toppings.
Tips and Variations:
- Crustless: Omit the pie crust and bake filling in a greased pie dish (or tart pan) instead.
- Cheese Swap: For a different taste, replace cheddar with mozzarella, feta, or Gruyere.
- Veggie Add-ins: You can add all your favorite veggies for extra flavor.
- Tip: Quiche can be made ahead and then stored in the refrigerator for up to 3 days post-cooking. This pizza recipe is best enjoyed straight from the oven, so just reheat slices in the oven before serving.
- Freeze Option: Quiche Lorraine freezes very well. Cool completely after baking in the oven, and you should wrap it tightly with plastic wrap and then foil. Freeze for up to 3 months. Defrost the night before in the fridge and then just reheat them up when you serve.
- Instead of ham, you can also make the quiche with bacon, sausage, or even smoked salmon.
Nutrition Information:
- Calories: You will get 317 calories with this meal.
- Protein: An amount of 15 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 39 g is served, which helps you to keep on the diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 17 g of carbohydrates is obtained.
- Sugars: A 2 g of sugar is contained here depending on the fruits and honey used.
- Fiber: 1 g of fiber is obtained here.
- Cholesterol: 150 mg of cholesterol is obtained here.
- Sodium: 623 mg of sodium is used.
This Ham and Asparagus Quiche could not be more perfect for a brunch, lunch, or even dinner. Flaky, beautiful pie crust filled with tender asparagus and smoky ham. This is a creamy, dreamy Baked Ham Asparagus Pie that makes an elegant dinner or super nice brunch. Perfect for feeding a crowd or meal prep, this quiche is both versatile and delicious. Featuring a flaky crust filled with all the good flavors, this is a make-ahead kind of dish that tastes just as good fresh from the oven as it does days later.