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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!
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
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.
Many happy asparagus harvests to you, Susan!
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.
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!
I make this recipe ALL the time and thought I’d post a review. What can I say-I follow the recipe to the letter, and it is perfect every time. Since finding this recipe, I always buy a bigger ham at Easter and Xmas so I’ll have plenty of leftover ham to make this quiche! My only complaint-it is SO good I can’t bring myself to try any of the other quiches that sound great on this website! Full confession-I use a good store-bought crust.
Do you prebake the store bought crust? I, too, am using a store bought crust.
Yes, Dana, you’ll still need to prebake the storebought crust.
I always use a homemade crust for quiche but I have a good friend who always uses a store-bought crust, and he never pre-bakes it. His quiches are fabulous. I think the reason it works for him is that the store bought crusts are thin, much thinner than a homemade crust, and the pie pan is aluminum, which transfers heat very efficiently. Note that his crusts never get browned the way that my pre-baked quiche crusts do. So if you want that browning, yes, you will want to pre-bake the store-bought crust. Just make sure you are using the directions for partially pre-baking on the package. The crust doesn’t need to be completely pre-baked, as if for a no-bake filling, but only partially pre-baked, as you are going to bake it further with the quiche filling.
Funny story, but I was searching for recipes using canned asparagus, as I needed several of that size can to bake my grandmother’s pecan roll recipe. When I found this, I decided to try it using canned, not fresh asparagus, & it was so, so delicious, even that way! I’m so glad I needed those cans!!!
Best quiche EVER! Though I used a pillsbury crust (cheating for time), added a chopped tomato and did a cup of half and half which is the same ratio of milk to cream. Lots of other food here, but no one could stop talking about the quiche. Guests kept saying it’s the best they ever tasted. I think the secret is the Gruyere and scallions.
This quiche recipe is THE BEST I have ever made. I am a very good cook and I have made plenty of quiches, but this recipe is Number 1.
I even forwarded the recipe to my daughters. My husband loved it and the man hates quiche!!
I am making this quiche a second time for 3 people. The first time I made for a client I cook for and he raves about it and wants another. My family also requested again. I also would cook asparagus first and add shallots. I used cheddar cheese as that is what I had! So delicious! I had to buy deep dish pie crusts as that is what store had and I am wondering if I should tweak recipe.
Hi, Linda! The volume required to fill a deep dish pie crust could differ from a standard pie by as much as 1 cup. I would increase the recipe by 1/2 for each deep dish crust you’re filing. Good luck!
Delicious! Just made for brunch with a friend, and she took half home for leftovers. Perfect for leftover grilled asparagus. Added two extra eggs (medium size), halved the cream/milk measurements, added half a block of diced dill havarti and added white pepper/dill to the egg mix. So good. P.s. use the pre-cubed ham in the ham section to work smarter, not harder!
Your proportions are perfect. Most quiche receipts have me either throwing away filling or cooking them in a ramekin. The texture is amazing. Thank you for sharing!!
We used onion instead of shallots because that is what we had on hand….absolutely LOVED this quiche…very very flavorful…Donna
I’m so glad you liked it Dona!
per Sophie’s comment I caramelized the shallots and added butter for that. Since I live rural I used the swiss cheese I had on hand, The ham was cooked so I just defrosted it, used canned milk (one can), a tablespoon of butter to richen it up, and a few chopped fresh tomatoes (with liquid and seeds removed) and a 1/2 teaspoon of nutmeg. delicious. I also used the very skinny asparagus.
I made this quiche this afternoon. It took 2 HOURS of prep time. I would highly recommend that you cook the asparagus first and then add the shallots, cause those little suckers will brown too fast if you turn your head away for just a moment. It tasted OK; but, I would never go through that again. Waaaaaaay too much work for a quiche.
I only used this recipe for the crust part of this recipe and it came out sinfully delicious!
I just made this to bring over to my bf’s tomorrow night as a late night snack and our breakfast the following morning. He’s going to swoon when he takes a bite. 2 amendments: I used a pre-made pie crust (cut into sections, then rolled it out a bit to fit my extra-large pie dish) and fried up the ham a bit before-hand. My only issue –and it’s a really tiny one– is that it’s missing a subtle layer of sweetness to counter balance the saltiness in the cheese and ham. The next time I make this, I’m going to caramelize some onions to add to the base. Overall, very yummy.
I substituted 1/2 cup of half-and-half for the 1 cup of milk/cream and added one more egg. I also used smoked salmon instead of the ham and a mix of parmesan and cheddar for the cheese. Baked for about 40 mins. Turned out delicious, even though the crust was far from perfect (my fault – I skimped too much on the water).
Your instructions say to prebake the crust for 45 minutes! This cannot be correct!
It does seem like a long time, yes. But the pie weights are in the crust the entire 45 minutes, so it should be fine.
I made this Quiche on a Sunday morning and it turned out a bit runny rather than firm. As mentioned by other reviewers, the quiche tends to fall apart during cutting and serving. I was following exactly the same cream, milk and eggs ratio. I am wondering if I can add 1 additional egg to the same amount of liquid to make them bind better? Anyway, the taste is quite delicious and I am satisfy with the result.
Yes, you can easily add an egg. ~Elise
I am wondering if I can make this quiche on a Sunday, let’s say, then freeze it, then defrost it and serve it for an Xmas party that Friday. It would be in the freezer for about 4 days. Also I might be serving it cold, though I guess I could pop it into the microwave before serving that Friday for lunch.
Hi Elise, I don’t know what to tell you, I don’t have any experience freezing quiches. I guess it would work, but you might want to do some more online research. ~Elise