No ImageHam and Asparagus Quiche

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  1. Jana

    I made it with coconut milk in place of the milk. It didn’t set up & it wasn’t pretty, but it was still delicious!

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  2. Sherry

    Fabulous flavor, and I agree the gruyere and shallots help create the delicate flavor. I also used a Pillsbury roll out crust and it did not do well in the prebake method. I also added some bacon. I like the bit of crunch it adds to the texture. My asparagus was leftover from preparing soup—probably more like canned and not crunchy. It’s fine that way, but it may have contributed to the excess liquid when I cut into it. Either they or I didn’t let it sit enough. Finally, I used a Hatfield maple flavor ham steak. I think it added to the dish

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  3. Susan

    We have asparagus in our garden and had leftover ham from Easter, so I came across this recipe. It was delicious! I think it’s the shallots and the Gruyere. Don’t substitute these. I had a Pillsbury crust and the blind bake was a disaster with it – broke in little pieces. Luckily, there are two in the box and just put the crust in my dish and pierced it with a fork before baking. Next time I will try the homemade recipe for the crust with this recipe. I didn’t make any substitutions in the other ingredients.

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  4. Gail Smith

    I am on the keto diet so I made this crustless, and just added a bit of oil to the bottom of the dish so the cheese didn’t stick. I also added 1/2 teaspoon of nutmeg. It took a bit longer to cook than as directed here, but it was delicious. I had leftovers for breakfast. We have extra ham, so I might make it again tonight. So yummy. Thank you.

    xxxxxyyyyy

  5. Karen

    I’m isolated at home because of the order to stay home, so I had to adapt! I used a frozen pie crust instead of making one, used a regular white onion instead of a shallot, and feta cheese instead of Gruyere. It turned out great!

    xxxxxyyyyy

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