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Ham and Asparagus Quiche

French Kiss Cook
Tender-crisp asparagus spears, savory ham, and cheese, in a perfectly flaky crust, baked to perfection.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6
Calories 411 kcal

Ingredients
  

  • 1 piece Frozen Deep Dish Pie Shell see notes
  • 1 tablespoon Olive Oil
  • 1 cup Asparagus about 200g
  • 1 small White Onion finely chopped
  • 1 cup Ham finely chopped
  • 6 large Eggs
  • ¾ cup Milk or Coffee Cream
  • 1 teaspoon Salt
  • ¼ teaspoon Ground Pepper
  • 1 tablespoon Dry Oregano
  • 1 cup Grated Mozzarella or other grated cheeses

Instructions
 

  • Preheat your oven to 400F and blind bake the pie shell as per the instructions on the box. If there are no instructions for blind baking, see notes.
  • While the pie shell is blind baking, prepare the filling.
  • Cut off the top 2 inches from the asparagus and reserve to place them on top. Finely chop the rest of the asparagus stems.
  • Place a large frying pan on medium-high heat. Drizzle in the olive oil. Add the chopped asparagus stems and the chopped onion into the pan. Cook until the onions are translucent. Take the pan off the heat.
  • In a bowl, whisk together the eggs and the milk. Add the salt, pepper, and oregano to the bowl and whisk until well combined.
  • Stir the chopped ham into the cooked veggies and then pour the filling ingredients into the blind baked pie shell. Transfer the pie plate to a baking tray to prevent any messes in the oven.
  • Sprinkle the grated cheese on top of the ingredients. Gently pour the egg mixture over the cheese to fill the quiche. Place the asparagus tops on top of the quiche in a circular pattern.
  • Place the quiche into the preheat oven and turn the oven temperature to 375F. Bake for 40-45 minutes. The quiche is ready when a knife inserted in the centre of the quiche comes out clean.

Video

Notes

Pie Shell Recipe (makes 2 crusts)
  • 2 ½ Cup All-Purpose Flour 
  • 1 teaspoon Salt 
  • 1 Cup Shortening 
  • ½ cup Very Cold Water
  • 2 teaspoon vinegar 
  1. Mix together in a large bowl the flour and the salt. 
  2. Cut the shortening into the flour mixture with a pastry blender. Use clean hands to make it into a fine crumble. 
  3. Combine the cold water and the vinegar, and then drizzle in the flour mixture. 
  4. Mix until just combined, and there are no more dry ingredients in the bowl. 
  5. Divide the dough in half and shape into 2 flat disk. Wrap in plastic and refrigerate for 20 minutes before rolling out the dough for the pie. 
Blind baking a frozen pie shell:
  1. Preheat the oven to 400F. 
  2. Thaw out the deep dish pie shell. 
  3. Use a fork to prick holes in the bottom of the shell. 
  4. Line the pie shell with heavy duty aluminum foil and fill the lined pie shell with baking beans or rice. 
  5. Bake for 10 minutes. Remove the baking beans and foil. Return to the oven for another 5 minutes to crisp up the bottom. 

Nutrition

Calories: 411kcalCarbohydrates: 23gProtein: 20gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 216mgSodium: 1013mgPotassium: 311mgFiber: 2gSugar: 3gVitamin A: 617IUVitamin C: 2mgCalcium: 227mgIron: 3mg
Keyword asparagus, ham, pie
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