Asparagus and Ham Quiche
Equipment
- Quiche/Tart Pan If making homemade
- mixing bowl
- Whisk
- Box Grater for the butter
- Pastry Blender
Ingredients
For the crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the filling:
- 1 tablespoon olive oil
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup cooked ham, diced
- ½ small onion, finely diced
- 4 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup shredded Gruyère cheese
Instructions
- Preheat oven to 375°F.
- Place your pie crust into a 9-inch pie dish. Lightly prick the bottom with a fork and pre-bake for 8–10 minutes. Set aside.
- In a skillet over medium heat, add olive oil. Sauté onion for 2–3 minutes until soft.Add asparagus and cook another 3–4 minutes until just tender.Stir in ham and remove from heat.
- In a bowl, whisk together eggs, cream, milk, Dijon mustard, honey, salt, pepper, and garlic powder until smooth.
- Spread the asparagus and ham mixture evenly into the crust.Sprinkle cheese over the top.Pour the egg mixture over everything.
- Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
- Let sit for 10–15 minutes before slicing (this helps it set beautifully).
Notes
- Letting the quiche rest is KEY for clean slices
- A pinch of nutmeg in the custard adds a subtle bakery-style flavor
- Don’t overfill your crust, leave a little space at the top
- Place your quiche on a baking sheet to avoid spills
- Adds a deep, savory flavor that pairs perfectly with eggs and cheese
- Balances the mild asparagus beautifully
- Already cooked and easy to dice and use