Ham and Asparagus Quiche Tuesday, March 4, 2008


1 9" deep dish frozen pie shell
2 TBSP olive oil
2 green onions, thinly sliced
10 oz asparagus spears, cut into 1 inch pieces
1/2 pound ham, cut into 1/4-inch cubes
pepper to taste
1/2 cup milk
1/2 cup heavy cream
3 large eggs
6 ounces Gruyère cheese, grated (1 ½ cups)


Heat oil in a large nonstick skillet over medium high heat. Add onions, and cook, stirring, until translucent but not brown, about 1 minute. Add asparagus. Cook, stirring frequently, until cooked tender crisp. (slightly browned, firm, not mushy, 8 to 10 minutes). Preheat oven to 375 deg. Place pie crust on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with pepper. Pour over cheese. Place carefully into oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

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