Ham and Asparagus Quiche

Best quiche EVER! Though I used a pillsbury crust (cheating for time), added a chopped tomato and did a cup of half and half which is the same ratio of milk to cream. Lots of other food here, but no one could stop talking about the quiche. Guests kept saying it’s the best they ever tasted.

This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.

Prep Time : 1 hour, 30 minutes
Cook Time : 30 minutes
Yield : Serves 6 to 8


  • 1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe)
  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, thinly sliced
  • 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces
  • 1/2 pound ham, cut into 1/4-inch cubes
  • Freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • 6 ounces Gruyère cheese, grated (1 1/2 cups)

Get the Instructions ===>> simplyrecipes.com

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