Anytime Perfect Brunch of Ham and Asparagus Quiche Recipe

by Bocha Rani
Ham and Asparagus Quiche
Ham and Asparagus Quiche
Print
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 317 calories 39 fat
Rating: 5.0/5
( 1 voted )

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

Ham and Asparagus Quiche

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. Cool and Serve: Now cool the quiche for 10-15 minutes before slicing. After cooling, serve with fresh herbs as toppings.

Tips and Variations:

  1. Crustless: Omit the pie crust and bake filling in a greased pie dish (or tart pan) instead.
  2. Cheese Swap: For a different taste, replace cheddar with mozzarella, feta, or Gruyere.
  3. Veggie Add-ins: You can add all your favorite veggies for extra flavor.
  4. 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.
  5. 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.
  6. 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.

Related Posts

Leave a Comment