Let’s break down the steps on how to make a ham and asparagus quiche. It’s a delicious and easy quiche for the whole family.
Why is this recipe interesting?
- This recipe can be eaten for breakfast, lunch, dinner, and even snacks.
- This recipe is so creamy, nourishing, and fulfilling. It has an excellent custard texture.
- This recipe is just like a frittata but this one has pie crust which is perfect for big or small families.
- This recipe is easy to make and doesn’t require professional skills.
- You can add a salad on the side for more fiber.
For the Crust:
- 1 ⅓ cups all-purpose flour
- ⅛ tsp salt
- ½ cup butter chilled, diced
- ⅓ cup water cold
For the Filling:
- ⅔ cup cream cheese
- ¾ cup Parmesan cheese grated
- 6 oz ham diced
- 4 eggs
- 1 ½ cups heavy cream
- ¼ cup scallions sliced
- ⅛ tsp salt
- 8 spears of asparagus trimmed
For the Pie Crust:
- In a mixing bowl, add flour and salt. Mix until well combined.
- Add the butter and mix until the mixture resembles crumbs.
- Add cold water one tablespoon at a time. Mix until it forms a ball.
- Using a cling wrap, wrap the ball and refrigerate for 4 hours.
- Preheat the oven to 350°F.
- After 4 hours, place the ball on a floured surface.
- Roll the dough out to fit a 10-inch pie plate. Place the crust in the pie plate and press the dough evenly into the bottom and sides of the pie plate. Use a fork to poke the bottom of the crust. Bake for 3 minutes.
For the Filling:
- In a microwave-safe bowl, add cream cheese and ½ cup of Parmesan cheese. Microwave for 30 seconds. Mix the cheeses until well combined. Spread this over the par-baked pie crust.
- Then, add the ham cubes.
- In a medium bowl, whisk eggs, heavy cream, scallions, and salt. Pour this over the ham.
- Place the asparagus on top. Sprinkle remaining Parmesan cheese. Bake for 45-48 minutes until eggs are set.
- Remove from the oven and allow it to cool for 10 minutes before slicing.
This might not be the Martha Stewart or Paula Deen version, but it’s just as delicious. Serving size is 1 slice and this should provide 8 slices total. Serve warm.
Calories: 425kcal | Carbohydrates: 19g | Protein: 15g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 601mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1158IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 2mg
Substitutions & Shortcuts
- You can use a frozen pie crust if you don’t prefer making your own and if you are in a hurry.
- You can replace all-purpose flour with almond flour if you want it low carb or keto.
- You can use luncheon meat to replace ham if real ham is not available.
- You can add asparagus in the filling if you prefer more vegetables.
- You can customize the fillings by adding different vegetables and meat.
- You can also use pie crust casserole and pie crust plate.
- You can replace the cheese with plant-based cheese (Violife makes great cream cheese & Parmesan) and replace the ham with a plant-based beef crumbles to lower salt and cholesterol. This will still contain milk though, but mixing plant-based proteins in does lighten the load a bit.
Lessons learned while making this dish
- Temperature is important so make sure that the oven is preheated before using it.
- The pie crust slides down during baking so it is best to let the crust sit on the edge of the pie crust plate.
- You have to make sure you poke the bottom of the crust to avoid the bubbles from forming.
- You can bake the quiche longer if you want the crust toasted.
- Always allow 10-15 minutes cooling time before slicing it to set it completely.
- It can be served warmed or at room temperature.
- You can make this ahead of time and just store it inside the refrigerator, covered, for up to 3 days. To reheat it, just bake it at 300°F until warm.
- To freeze baked quiche, let it cool completely and freeze overnight. Once it is frozen, cover it with aluminum foil and place it inside a storage bag for up to two months. For reheating, do not thaw it. Bake it for 20 minutes or until warmed through.