Quiche is a classic dish that is both elegant and satisfying. It’s perfect for brunch, lunch, or even a light dinner. This ham and asparagus quiche is a particularly delightful variation, as the salty ham pairs perfectly with the sweetness of the asparagus. The flaky crust and creamy custard filling make it a truly irresistible dish.

Ham and Asparagus Quiche Ingredients:

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup ice water
• For the filling:
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/2 pound ham, diced
  • 3 large eggs
  • 1 1/2 cups milk
  • 1/2 cup grated Gruyere cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Freshly chopped chives, for garnish (optional)

 

Protein Pasta Recipe that’s Gluten-Free and Oh-So-Good!

 

Instructions:

1. Make the crust: In a large bowl, whisk together the flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven to 375°F (190°C).
3. On a lightly floured surface, roll out the dough to a 12-inch circle. Fit the dough into a 9-inch pie plate, pressing it gently into the bottom and sides. Trim off any excess dough.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the asparagus and ham and cook until the asparagus is tender-crisp, about 3 minutes.
5. In a medium bowl, whisk together the eggs, milk, Gruyere cheese, salt, and pepper. Pour the egg mixture into the pie crust.
6. Bake for 40-45 minutes, or until the quiche is set and golden brown. Let cool for at least 10 minutes before slicing and serving.

Ham and Asparagus Quiche FAQs:

General:

• What kind of ham can I use? – Leftover Easter ham, diced ham steak, or even deli ham slices work well. Choose a flavor you enjoy.
• Can I use pre-made pie crust? – Absolutely! Store-bought crusts can save time and still lead to a delicious quiche. Choose a deep-dish crust for best results.
• Do I need to blind bake the crust? – It’s not necessary for this recipe, but if you prefer a crispier crust, you can pre-bake it for 10-15 minutes before adding the filling.
• Can I freeze the quiche? – Yes! Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredients:

• Can I substitute the asparagus? – Sure! Try broccoli, zucchini, or bell peppers for a different flavor twist.
• Can I add other cheeses? – Definitely! Swiss, cheddar, or goat cheese all pair well with ham and asparagus. You can even mix different cheeses for a richer flavor.
• What can I use instead of milk? – Heavy cream will make the custard richer, while vegetable broth is a good option for a dairy-free alternative.
• Do I need to pre-cook the asparagus? – No, it will cook perfectly in the oven with the rest of the quiche.

Cooking:

• How do I know when the quiche is done? – The custard should be set and slightly jiggly in the center when shaken gently. You can also insert a toothpick into the center; it should come out clean.
• My quiche crust is soggy. What went wrong? – Make sure you blind bake the crust if desired, and avoid overfilling the quiche with ingredients. Let the quiche cool completely before slicing to prevent the filling from leaking.
• Can I reheat the quiche? – Sure! Preheat your oven to 350°F and heat the quiche for 15-20 minutes, or until warmed through.

Serving:

• What can I serve with the quiche? – A simple green salad, roasted vegetables, or fresh fruit make excellent accompaniments.
• Is the quiche best served hot or cold? – While it’s delicious both ways, most people prefer quiche warm. However, it can be served at room temperature or even cold for a picnic-friendly option.

Bonus:

• Get creative! This recipe is a great base for experimentation. Try adding different herbs, spices, or cheeses to personalize your quiche.

Tips:

• For a richer flavor, use heavy cream instead of milk.
• You can also add other vegetables to the quiche, such as mushrooms, leeks, or spinach.
• If you don’t have Gruyere cheese, you can use another type of Swiss cheese, such as Emmental or mozzarella.
• To make ahead, the quiche can be assembled and refrigerated overnight. Bake as directed before serving.