Ham and Asparagus Quiche

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Ham, asparagus and swiss cheese pairs very well in this quiche.

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Ham and Asparagus Quiche

To save time, cook the asparagus and cut the ham while the pie shell bakes in step 2. You can make it with store-bought pie shell or with your favorite homemade pie dough.

The quiche will keep 5 days in the refrigerator, does not freeze and is delicious reheated in the oven .

Variation: To prepare a classic Quiche Lorraine, substitute the ham and asparagus with 8 slices of bacon cut into 1/2-inch (1 cm) pieces, cooked, drained and patted dry with paper towel.

Suggested accompaniments: Sliced tomatoes

 

portion Servings: 6

Preparation25 minsCooking1 hrTotal1 hr 25 mins

 1 -9 inches unbaked pie shell
 1 cup cooked ham cut in 1/4 inch dices
 1 cup cooked and drained asparagus cun in 1 inch pieces
 3 eggs
 1 cup light cream or milk
 1/8 teaspoon ground black pepper
 70 g (1 cup) grated swiss or emmental cheese

1

Set the oven rack in the center of the oven. Preheat the oven to 375 ° F.

2

Line a pie plate with the pie dough and prick with a fork. Place aluminum foil or parchment paper in the shell and fill with dried beans OR place a second pie dish with a medium weight object such as a glass measuring cup that is oven safe. Bake for 15 minutes, remove the foil and beans and cook for another 7 minutes.

3

In a medium bowl, beat the eggs with a whisk until there is no trace of white. Stir in the cream and pepper.

4

Spread out the ham and asparagus in the crust, cover with the cheese and pour the egg mixture. Bake 35 to 40 minutes , until the quiche is golden brown.

Ingredients

 1 -9 inches unbaked pie shell
 1 cup cooked ham cut in 1/4 inch dices
 1 cup cooked and drained asparagus cun in 1 inch pieces
 3 eggs
 1 cup light cream or milk
 1/8 teaspoon ground black pepper
 70 g (1 cup) grated swiss or emmental cheese

Directions

1

Set the oven rack in the center of the oven. Preheat the oven to 375 ° F.

2

Line a pie plate with the pie dough and prick with a fork. Place aluminum foil or parchment paper in the shell and fill with dried beans OR place a second pie dish with a medium weight object such as a glass measuring cup that is oven safe. Bake for 15 minutes, remove the foil and beans and cook for another 7 minutes.

3

In a medium bowl, beat the eggs with a whisk until there is no trace of white. Stir in the cream and pepper.

4

Spread out the ham and asparagus in the crust, cover with the cheese and pour the egg mixture. Bake 35 to 40 minutes , until the quiche is golden brown.

Ham and Asparagus Quiche

 

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