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Ham and Asparagus Quiche - A Simple Savory Pie

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The day I was testing this recipe a friend of mine came over and began oohing and ahhing about the smell from the moment she walked into the kitchen. I pulled this dish of loveliness from the oven she asked me what it was. "Quiche," I said. "Quiche? What's that?" she asked me. How is it possible that she had never heard of quiche? Quiche is just a simple savory pie filled with a variety of fillings -- it was almost a staple of my diet growing up in Kentucky. Whenever my mother was having people over for a "fancy" lunch she made it.

This one is filled with the beautiful asparagus I've been finding at the farmers' market and bites of delicious, savory ham. If my friend was confused by what I made, you should have seen how perplexed my kids were when I put a slice of it on each of their plates that night. Neither one could seem to understand why I would put asparagus, ham and cheese in a pie. They actually found it quite funny. However, after tasting just one bite no one was laughing anymore and the sounds of ooh and ahh were heard in my kitchen yet again!

Ham and Asparagus Quiche  (6)

  • Prep Time: 30 mins,
  • Cook Time: 50 mins,
  • Rating:
    Rate this recipe
The day I was testing this recipe a friend of mine came over and began oohing and ahhing about the smell from the moment she walked into the kitchen. I pulled this dish of loveliness from the oven she asked me what it was. "Quiche," I said. "Quiche?...

Ingredients

  • 4 large eggs
  • 3/4 cup half and half
  • 1 cup swiss cheese, shredded
  • 1 cup chopped asparagus
  • 1 cup chopped ham
  • 1/2 teaspoon salt
  • 1 unbaked pie crust* (you can make your own pastry dough or buy prepared crust at the grocery)
  • pie crust:
  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup butter, cubed & cold
  • 2-3 tablespoons water

Preparation

  1. 1. Preheat oven to 350° F.
  2. 2. In a bowl, whisk together the eggs and milk, then stir in the remaining ingredients.
  3. 3. Place the dough into a pie or tart pan and mold into the shape of the dish. Place the pie crust in the freezer for 10 minutes to chill.
  4. 4. Pour the filling into the well-chilled pie crust, and bake for 50 minutes or until golden and cooked through (the center shouldn’t jiggle).
  5. 5. Cool and serve.
  6. Pie Crust:
  7. 1. Place the first 3 ingredients in a food processor and pulse.
  8. 2. Add cold butter and using on/off turns, process until coarse meals forms.
  9. 3. Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
  10. 4. Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.
Ham and Asparagus Quiche

Nutrition Information

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Comments






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  4. Noelle

    August 15, 2012 at 7:33 pm

    I have made this 5-6 times now, each time with a different combo of ingredients: spinach and cheese, ham and cheese, ham and asparagus. Loved them all and it is a meal my husband and I can eat with our 18 month old son- he can’t get enough!

  5. Rubi

    July 22, 2012 at 1:21 pm

    Hello for the quiche..you mix the ham, veggie, milk, and eggs right? You don’t layer it?

  6. Jane

    July 3, 2012 at 2:40 pm

    Definitely want to make this for the holiday but I don’t have any asparagus on hand. What other veggie might work in this quiche?

    • catherine

      July 5, 2012 at 2:10 pm

      You could really use any veggie you prefer! Peppers, zucchini, corn, okra!

  7. Kendra

    May 21, 2012 at 12:16 pm

    This quiche was delicious. I forgot to buy swiss cheese so used shredded cheddar and it was still so yummy. My husband was very reluctant but is now it’s biggest fan.

  8. Sandra

    May 17, 2012 at 7:05 pm

    It was a hit at our potluck playdate. Thank you!

  9. Nancy

    May 15, 2012 at 4:28 pm

    Left overs can it be reheated in oven or micro?

    • catherine

      May 15, 2012 at 5:09 pm

      I like to reheat in the oven, but you could use the microwave as well!

  10. Rubenia

    May 15, 2012 at 11:31 am

    This looks amazing,I’m going to make it tomorrow.

  11. kathy

    May 15, 2012 at 10:49 am

    Thanks!

  12. Rebecca

    May 15, 2012 at 6:33 am

    I have been on a quiche quick lately, but every time it turns out soggy on the bottom. I layer my ingredients (meat, cheese, veg), but that doesn’t seem to work for me. Does it help to freeze the crust first? I haven’t tried that. Your quiche sounds delicious!

    • catherine

      May 15, 2012 at 11:30 am

      You could also try par-baking the crust. Bake it for about 10-15 minutes before filling with the ingredients!

  13. Maria Cecilia Mosquera

    May 14, 2012 at 7:56 pm

    Can this be frozen? If so, after which step-thanks!

    • Katie

      May 15, 2012 at 6:27 pm

      My guess would be to freeze it after you fill the crust, but before you bake it. Then just thaw and bake.

  14. jmurn99

    May 14, 2012 at 7:47 pm

    Do you pre-cook the asparagus any or just toss it in there raw? I’m so excited to try this one!

    • catherine

      May 15, 2012 at 11:31 am

      Just toss it in raw!

  15. kathy

    May 14, 2012 at 4:22 pm

    This looks amazing but my sweet daughter is deathly allergic to eggs and dairy :( anyone know of any substitutions that would work well?

    • Krissy

      May 14, 2012 at 4:35 pm

      Silken Tofu should do the trick for the egg, tho you may want to play with the recipe and find the consistency/texture you want.
      Egg allergies can be tough to work around. but if you’re willing to play with recipes, theres pretty much nothing that you can’t find a sub for. :)

  16. Carol

    May 14, 2012 at 12:02 pm

    Hi everyone,
    Is there any substitution for eggs?

  17. Daksha Singh

    May 14, 2012 at 11:14 am

    We don’t eat pork, so what would be better as a replacement? Turkey or Chicken (I was going to get some fresh from the deli) What a great Sunday brunch idea!

    • catherine

      May 14, 2012 at 11:33 am

      I would go with deli turkey!

      • stella

        May 14, 2012 at 1:11 pm

        It’s salmon season in California and I’d guess it would be delicious in place of pork.

        • catherine

          May 14, 2012 at 1:59 pm

          Oh salmon would be divine!

  18. Maria

    May 14, 2012 at 10:58 am

    I love quiche! It is great any time of the day!

  19. Janet Vaglia

    May 14, 2012 at 10:24 am

    what type of ham do you use in the quiche?

    • catherine

      May 14, 2012 at 11:34 am

      I get nitrite/nitrate-free deli ham from Trader Joe’s!

      • Janet Vaglia

        May 14, 2012 at 1:10 pm

        GREAT! Thank you for letting me know. TJ’s here we come…

  20. Nancy

    May 14, 2012 at 10:19 am

    What kind of crust do you recommend? Where should I purchase?
    Thank you for this recipe, sounds delicious.

    • catherine

      May 14, 2012 at 11:35 am

      You can make your own pie crust (there is a recipe at the bottom of this post) or buy a prepared one from the refrigerated section of your local grocery!

  21. zaee

    May 14, 2012 at 9:46 am

    can I use white asparagus? its in season here in Belgium and so delish!

    • catherine

      May 14, 2012 at 11:35 am

      Yes! That would be so yummy!

  22. Denise

    May 14, 2012 at 8:33 am

    We just made a quiche for my mom for mothers day since it is one of her favorites. When she makes it she layers the ingredients, ham/veggies then cheese then custard. That way the cheese helps prevent the crust from getting soggy on any leftovers.

  23. Ilona

    May 14, 2012 at 8:29 am

    Will surely try it! What means “3/4 Cup Half and Half”?

    • Ruth Pinnell

      May 14, 2012 at 8:39 am

      half and half is a type of cream found in the dairy section

      • catherine

        May 14, 2012 at 11:37 am

        Correct. It is half cream and half milk!

        • Ilona

          June 1, 2012 at 7:49 am

          hmmm, i live in the Uk, i guess that would be single cream? How many ml is 3/4 of your cream?

        • catherine

          June 1, 2012 at 12:16 pm

          3/4 cup is around 177 ml. :) Do you have something called half cream? That is closer to USA half and half. Or you could use a mixture of single cream and milk.

  24. Ruth Pinnell

    May 14, 2012 at 7:50 am

    This looks and sounds delish! Can’t wait to try it out.