No ImageHam and Asparagus Quiche

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  1. Linda Matthews

    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.

    xxxxxyyyyy

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  2. Nina N

    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!

    xxxxxyyyyy

  3. Liz

    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!!

    xxxxxyyyyy

  4. Dona

    We used onion instead of shallots because that is what we had on hand….absolutely LOVED this quiche…very very flavorful…Donna

    xxxxxyyyyy

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  5. Patti

    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.

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