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
Servings: 6
Set the oven rack in the center of the oven. Preheat the oven to 375 ° F.
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.
In a medium bowl, beat the eggs with a whisk until there is no trace of white. Stir in the cream and pepper.
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
Directions
Set the oven rack in the center of the oven. Preheat the oven to 375 ° F.
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.
In a medium bowl, beat the eggs with a whisk until there is no trace of white. Stir in the cream and pepper.
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.