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Asparagus & Ham Quiche

BY Lynne Wilson

Serves 8

Lynne Wilson has created this delicious dish with entertaining in mind. It's perfect for Sunday Brunch or to take as a sure to go quickly potluck treat.

The quality of the ham makes a difference in the taste of the quiche, so be sure to use the best available.

Prepare a 9-in. shell. Either bake it partially at 375ºF for about 8 minutes or brush the inside with slightly beaten egg white to prevent a soggy bottom. Preheat the oven to 375ºF


  • 2 cups trimmed, ¼" slices asparagus 3 eggs 1 cup cooked ham in ¼" cubes (about ⅓ lb) 1⅓ cups light cream 1 cup lightly packed shredded Swiss cheese ⅛ tsp pepper 1 Tbsp. finely minced onion ½ tsp. salt


Steam the asparagus (or blanch in boiling water) for 5 minutes. Drain very well and let cool slightly. When the asparagus is slightly cool, place it in a mixing bowl. Add the ham, cheese, and onion and stir gently. Place the mixture in the pie shell. Beat the eggs, cream, salt, and pepper together with a wire whisk or eggbeater and pour over the asparagus mixture in the pie shell. Bake at 375ºF for 40-45 minutes or until set. Test by inserting a knife; when it comes out clean, the quiche is done.

Cut the asparagus on a diagonal to get attractive ovals. Leave the tips whole.