Ham and Asparagus Quiche Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: Swiss cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and less expensive than gruyere.

Roll out a 9-inch pie shell.

Line the pie shell with foil and fill it with mung beans.

Blind bake the pie shell in a preheated oven at 400°F for 15 minutes.

In a bowl, crack 6 eggs and add 3/4 cups of milk, 1 tablespoon of oregano, salt, and pepper.

Stir the egg mixture together with a whisk or fork.

Chop the asparagus, reserving the top 2 inches for decoration, and chop the red onion.

Sauté the chopped onion in olive oil for a couple of minutes until translucent.

Add the chopped asparagus to the onions and stir, cooking until tender.

Remove the foil and beans from the pie shell and return it to the oven for another 5 minutes to crisp the bottom.

Remove the sautéed vegetables from the stove and mix in the chopped ham.

Assemble the quiche by layering the ham, asparagus, and onions in the pie shell, then sprinkle grated mozzarella cheese on top.

Transfer the pie shell to a baking tray to catch any spills.

Pour the egg mixture over the layered ingredients in the pie shell.

Place the reserved top ends of the asparagus on top for decoration.

Bake the quiche for 40 to 45 minutes or until set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens