Ham and Asparagus Quiche
This quiche recipe is perfect for any spring celebration.
Ham and Asparagus Quiche is a hearty dish that goes well with a brunch menu. Try it for Easter, Mother's Day, or as an alternative to sandwiches at a bridal shower.
If you're hosting a brunch, a quiche is an excellent and tasty addition to your menu. It goes together easily, can be prepared ahead of time and reheated before serving, and it makes a pretty presentation. Quiche can be very inexpensive as well.
This particular quiche features ham and eggs, which are typically associated with Easter fare, as well as asparagus, which is a springtime favorite. If you absolutely must, you can substitute canned or frozen asparagus in the quiche, but the fresh variety really makes a difference.
While this recipe calls for mozzarella cheese, substitutions can be made quite easily. A mild cheddar would work well, or try shredded fontina, smoked gouda, or even swiss cheese for variety. Prepared pie crusts can be used instead of homemade pastry. If the pie crusts are frozen, thaw according to package directions before assembling the quiche.
Garnish your Ham and Asparagus Quiche with chopped green onion tops, chives, or fresh parsley before serving.
Ham and Asparagus Quiche
- 1/2 pound asparagus, with ends snapped off, broken into 1-inch pieces
- 1 8 or 9-inch pie crust, unbaked
- 1 egg white, beated
- 1 cup cooked ham, diced
- 1 cup mozzarella cheese, shredded
- 2 eggs
- 3/4 cup cream (half and half or heavy cream)
- 1 teaspoon dry mustard powder
- salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Place asparagus in a microwave-safe bowl with enough water to just cover. Microwave on high for 2 minutes; drain well and set aside.
Brush inside of pastry shell with beaten egg white. Scatter ham and asparagus inside pie shell and sprinkle with the cheese.
In a medium bowl, whisk together the eggs, cream, mustard powder, salt, and pepper. Pour egg mixture over ham, asparagus, and cheese in the pie shell. Bake in the preheated oven for about 30-35 minutes, or until eggs are set and top is browned.
Allow quiche to cool for 10-15 minutes before serving. Cut into wedges to serve.
Makes 8 servings.
