Jan 24, 2016

Ham and Asparagus Quiche

Ham and Asparagus Quiche

This ham and asparagus quiche is perfect for brunch or lunch. It's also a very elegant way to have breakfast for dinner. It's both hearty and nutritious, and leftovers are wonderful reheated for breakfast. Serve it with a green salad, sliced fruit or a bowl of berries, and a glass of crisp sparkling wine, and you have a wonderful meal.



The asparagus adds a lovely color to this one too. And yes, real men can eat quiche!

I found this recipe while exploring my Secret Recipe Club assigned blog, Life on Food, written by Emily. If you're not familiar with Secret Recipe Club, it's a group of bloggers who secretly make each other's recipes every month and then reveal to whom we were assigned.

Emily has been blogging since 2009, and she has hundreds of delicious recipes on her blog. I could spend hours perusing her recipe index.

I had a hard time narrowing down the recipe I would make for this month's Secret Recipe Club. Among my other choices were her Cheddar Bay Biscuits, and this Spinach Artichoke Dip.

After the recipe, check out all of the Secret Recipe Club deliciousness.

Ham and Asparagus Quiche

Ingredients

1/2 pie crust recipe of your choice. You can make this in advance and refrigerate it in the pie pan.
8 to 12 asparagus spears, trimmed and cooked to crisp tender
1 cup diced cooked ham
6 ounces shredded Swiss cheese (about 1 1/2 cups)
3 green onions, including white part, sliced
4 eggs
1 cup half and half
1/4 tsp salt
1/4 tsp pepper
dash of nutmeg

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place the crust in a 9 inch pie pan and place parchment paper topped with pie weights or beans on top of the unbaked crust. Blind bake the crust for 20 minutes. 
  3. Lower the oven temperature to 350 degrees F.
  4. Layer the asparagus spears, ham, cheese, and onions in the par baked crust. Save some of the cheese to sprinkle on top. 
  5. Whisk the eggs, half and half, salt, pepper, and nutmeg together and pour it over the ingredients in the crust. Give the ingredients a gentle stir. Sprinkle with the remaining cheese. 
  6. Bake for 50 to 60 minutes, until set, and a knife comes out clean. 
  7. Can be served hot or at room temperature. 
Adapted from Life on Food, adapted from A Day in the Life on the Farm


36 comments:

  1. That sounds delicious I must try it

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  2. I am glad you liked the quiche! Happy Reveal Day!

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  3. Yummy! It looks perfectly delicious!

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  4. It's hard to beat a good quiche! This looks amazing! Great SRC pick!

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  5. It's a popular recipe on my blog. I was pleased when Emily chose it and now I am happy that you found it. It is my go to recipe whenever I have leftover ham.

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    1. It's really good. I didn't even realize when I chose it that it was SRC already and was yours. Now I'm doubly happy I chose it!

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  6. This recipe sounds absolutely delicious. I love quiche for a weekend brunch. Great SRC post.

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    1. I've never had it with asparagus before!

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  7. Love the whole asparagus spears on top!

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  8. This looks simple and delicious. I love quiche!

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    1. Me too, and I don't make it often enough.

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  9. Perfect recipe for your assignment! I had to go back and check my blog because once I made an asparagus quiche as assignment, but... it was not from the same blog you had..

    miss being part of this reveal, but of course I would be here saying hello!!!!

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  10. All of my FAVE ingredients in a tart - YES please Karen! It looks pretty as a picture too - FAB pick for SRC! Karen

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    1. I couldn't resist these ingredients too Karen!

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  11. Looks delicious! Love the asparagus on top :)

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  12. Quiche is one of my favorite foods - so versatile and always deliciousl

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  13. Oh, this is lovely! You just can't beat a simple, elegant, delicious quiche when it comes to a fabulous brunch meal or even a light lunch/dinner, and this version looks just wonderful. Great choice for this month's SRC!

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    1. Thank you Amy. I loved your beautiful photos of the chili!

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  14. Such a beautiful quiche! It looks delicious. Love the asparagus.

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I love comments and questions and read every one of them.