This Asparagus Ham Quiche is a recipe I love making because it serves as breakfast on its own, or as lunch & dinner with a side salad. It’s hearty enough to satisfy even the hungriest, and the flavors are reminiscent of spring, even though the weather in New England still hasn’t decided to cooperate.
Somehow it doesn’t feel like spring. Maybe it’s the fact that social distancing has been happening for over a month and here in New England we’ve barely seen the sun? The only reason I even know it’s spring is because the birds are back in full swing and my bird feeder has never been more active. Guess birds didn’t get the memo of social distancing, lucky them.
While at home, I’ve had the great luck of getting some farm fresh egg deliveries from friend’s chickens, so what better thing to make than a quiche when you have eggs?! It might seem like a luxurious meal when most of us are going to the store as little as possible, but let me tell you that this recipe, like I mentioned in the introduction of this post, will be a meal life saver, because you make one quiche and you’ll get a few meals out of it, easily.
This Asparagus Ham Quiche is just that because I had a few stalks of asparagus in my crisper drawer and some ham that needed a home. You don’t have to go out to purchase those two ingredients to make this, as I give you below a full list of variations:
- spinach and leeks
- peppers and onions
- ham and cheese
- goat cheese and kale
- broccoli and cheddar cheese
- tomato and basil
- peas and bacon
- mushrooms and caramelized onions
Basically, anything can. become a quiche filling if you want it to. It’s a great way to pack vegetables in as well, so use what you have and get creative! This recipe calls for a pastry shell, which you can either buy at the stores froze, make your own, or go crust-less, it’s up to you. Below, a few more quiche recipes to inspire you:
Note about this gorgeous pie plate: if you love it as much as I do, you can order your own handmade and functional pie plate from local Martha’s Vineyard artist and potter, Leslie Freedman. Check out her Etsy Shop here.
- 1 pastry shell, unbaked
- 4 eggs, large
- ½ cup milk, heavy cream or half & half
- ½ cup shredded cheese
- ½ pound asparagus, chopped
- ½ pound ham, chopped
- salt and pepper, to taste
- Preheat your oven to 350F and get your pastry shell ready.
- In a large bowl, whisk the eggs with the dairy and add the cheese, asparagus, and ham. Season with salt and pepper, about a teaspoon of each. Pour mixture into pastry shell.
- Bake on a baking sheet to catch any overflow, for 40-55 minutes, until mixture looks puffy and slightly browned at the edges.
- Cool for 10 minutes and slice - you can serve this warm or room temperature.