Description
This Ham, Cheese, and Asparagus Quiche is so easy to make and it uses store-bought pie dough as a shortcut. It's one of my favorite Spring Quiche recipes and the flavors are incredible. Ready to eat in one hour!
Ingredients
Scale
- 1 tablespoon olive oil
- 12 thin asparagus stalks (about 1/3 of a bundle) *if thicker, it's okay but you will need to sauté longer*
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 store-bought pie crust, completed thawed
- 8 ounce ham steak, *fully cooked in package*, cut into small cubes
- 5 eggs
- 1 teaspoon dijon mustard
- 3/4 cup whole milk
- 1/4 heavy cream
- 1/2 salt
- 1/8 teaspoon pepper
- 1 cup cheddar cheese, shredded from a block
- 1/2 cup gruyere cheese, shredded from a block
- 1 teaspoon fresh parsley, minced
Instructions
- Preheat the oven to 375 degrees. Cut off and discard the bottom ends of the asparagus (about 1 to 2 inches). Chop the remaining portion into 1 inch pieces.
- Cut the fully cooked ham steak into small cubes and set aside.
- Heat a skillet over medium low heat on the stovetop. Add in the olive oil. Toss in asparagus and sauté for 2-3 minutes. Stir in shallot, and cook for another 2 minutes. Next, toss in the garlic and cook for 60 seconds. Turn off the heat and set aside off the burner.
- Grease a 9 inch pie plate with cooking spray or butter. Carefully unroll the pie dough and place it in the pie dish. Push the dough down into the edges to form into the plate. Use a fork to prick around the base of the pie dough about 7-8 times. Sprinkle in the ham and spread out, then cover with the asparagus, shallot and garlic.
- In a large bowl, whisk together eggs, milk, heavy cream, dijon and salt and pepper. Stir in 2/3 of the gruyere and cheddar cheese.
- Pour the egg mixture over the top of the ham and veggies. Top with remaining cheese. Bake in center rack for 35-40 minutes. As it's cooking, check that the top of quiche isn't browning too fast. If so, tent a piece of foil over it and move it down to the lower oven rack. To test if cooked, stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
- Allow the quiche to cool for 10 minutes. Top with fresh parsley, if desired.
- Cut into pie slices, serve and enjoy!
Notes
- Make sure to cut off and discard the end stalks of the asparagus. They are tough and don't taste good.
- Avoid bagged cheeses and shred it yourself from a block for the best melt.
- To test for doneness: Stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, brunch
- Method: Baked
- Cuisine: French