Best 4 Asparagus Ham Quiche Recipes
Embark on a culinary journey with our exquisite Asparagus Ham Quiche, a delightful dish that tantalizes taste buds with its symphony of flavors. Picture a golden-brown crust encasing a velvety custard filling, generously studded with tender asparagus spears and savory ham. Each bite offers a harmonious blend of textures and flavors, making this quiche an instant favorite for any occasion.
In addition to the classic Asparagus Ham Quiche, we present a tempting array of quiche recipes that cater to diverse tastes and dietary preferences. Discover the vibrant flavors of the Spinach and Feta Quiche, where creamy feta cheese mingles with spinach in a delightful dance of Mediterranean flavors. For a hearty and protein-packed option, indulge in the Bacon and Cheddar Quiche, where crispy bacon and sharp cheddar cheese create a symphony of smoky and tangy flavors.
For those seeking a vegetarian delight, the Mushroom and Swiss Quiche is a culinary masterpiece. Sautéed mushrooms lend an earthy depth to the quiche, while Swiss cheese adds a nutty and slightly sweet touch. And for a taste of the sea, the Smoked Salmon and Dill Quiche offers a delectable combination of briny salmon and fresh dill, creating a tantalizing seafood sensation.
ASPARAGUS HAM QUICHE
This fantastic brunch dish is easy to make, has such a nice blend of flavors and looks so inviting. With the eggs, asparagus, ham and Swiss cheese baking into a hearty main dish, I can greet my guests without last-minute fussing in the kitchen. -Joyce Leach, Armstrong, Iowa
Provided by Taste of Home
Categories Brunch
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 772mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD
Provided by Tyler Florence
Categories main-dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
- Preheat the oven to 375 degrees F.
- To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
- To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
- Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.
HAM AND ASPARAGUS QUICHE
Steps:
- Heat oven to 375 degrees. Follow the directions for partially baking the pie shell until light golden brown. Remove the pie shell from the oven but do not turn off the oven. Meanwhile, blanch asparagus in 1 quart salted boiling water until crips-tender, about 2 minutes. Drain thoroughly. Whisk all the remaining ingredients except for ham in a medium bowl. Spread ham evenly over the bottom of the warm pie shell and set the shell on the oven rack. Pour the custard mixture into the pie shell (it should come to about 1/2 inch below the rim of the crust). Bake until light golden brown, a knife blade inserted about 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32 to 35 minutes. Transfer the quiche to a rack to cool. Serve warm or at room temperature.
ASPARAGUS HAM QUICHE
Make and share this Asparagus Ham Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In two greased 9-inch pie plates, layer asparagus, ham, cheese and onion.
- In a bowl, beat eggs; add remaining ingredients and mix well.
- Pour half of egg mixture into each pie plate.
- Bake at 375 degrees for 30 minutes or until done.
Tips:
- For the perfect quiche crust, use a combination of butter and shortening. This will help to create a flaky and tender crust.
- When blind baking the quiche crust, be sure to prick the bottom of the crust with a fork. This will help to prevent the crust from bubbling up.
- Use fresh asparagus for the best flavor. If you can't find fresh asparagus, you can use frozen asparagus, but be sure to thaw it completely before using.
- Cook the asparagus until it is tender-crisp. You don't want to overcook it, or it will become mushy.
- Use a good quality Gruyère cheese. This cheese will melt smoothly and provide a rich flavor to the quiche.
- Don't overbeat the eggs. Overbeating can make the quiche tough.
- Bake the quiche until it is set in the center. You can check this by inserting a toothpick into the center of the quiche. If the toothpick comes out clean, the quiche is done.
- Let the quiche cool for at least 15 minutes before slicing and serving. This will help the quiche to set properly.
Conclusion:
Asparagus ham quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover ham. With its flaky crust, tender asparagus, and creamy filling, this quiche is sure to be a hit with everyone who tries it.
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