Ham and Asparagus Quiche

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Ham and Asparagus Quiche [UPDATED]

Published 4:05pm Monday, March 14, 2011 Updated 9:18am Tuesday, March 15, 2011

One of my favorite spring foods is asparagus.   It was a sure sign of spring, even with two feet of snow still on my deck, when I found beautiful thin tall bundles of asparagus in the grocery store.  I couldn’t resist and took two bundles home, then sat wondering what to do with it besides the usual roasting.

Then I remembered my quiche cookbook!  It sounded like the perfect place to use some of the asparagus.  For those of you who have never tried to make quiche, it is so simple, and can be so elegant!  It’s perfect for breakfast with muffins and fruit; or for lunch or dinner with salad and bread.

Quiche is simply egg bake in a pie shell.  I received a quiche pan and recipe book from an aunt back when I got married – almost 30 years ago.  I still use that same recipe book for the basic custard; and have become very creative over the years with my add-ins.  I’ve also become a bit lazy and seldom start with my own pie crust, but opt for the frozen ones from the store.  I hope you enjoy this one; and encourage you to experiment with your own variations!

Ham and Asparagus Quiche

Makes one 9-inch deep dish quiche, serves 4-6.

1 pie crust (you can make your own or use a frozen one)

Basic Custard (recipe below)

½ pound asparagus spears; bottom ends trimmed.

1 cup diced ham

½ cup diced onion

12 ounces shredded Swiss cheese

Basic Custard

4 eggs

¾ cup milk

¾ cup heavy cream or half and half

2 Tb melted butter

1 Tb flour

Pinch of salt

Pinch of cayenne pepper

Pinch of nutmeg

*1/2 tsp dried mustard

Directions

Preheat oven to 350 degrees.

Cook the asparagus spears on the stove in a skillet with about ½ cup of water.  Steam them just until the water completely disappears – about 3-4 minutes. (You can also roast the asparagus spears in a 350 degree oven on a baking sheet, drizzled with olive oil, for about 8-10 minutes.)  Set the asparagus aside to cool.

Prepare the pie crust.

Beat together the custard ingredients. * I add dried mustard to the custard anytime I’m putting ham in the recipe – it really adds to the flavor.

Place the onion, diced ham and cheese in the bottom of the pie shell.  Pour the custard over the top.  Do not overfill – the custard will expand.  Place the asparagus spears in a wheel pattern on top of the quiche.

Bake for 45-50 minutes, or until custard is set in the center.  Let sit for 5 minutes before serving.

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