Ham And Asparagus Quiche Recipes

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ASPARAGUS HAM QUICHE



Asparagus Ham Quiche image

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

2 packages (10 ounces each) frozen cut asparagus, thawed
1 pound fully cooked ham, chopped
2 cups shredded Swiss cheese
1/2 cup chopped onion
6 large eggs
2 cups whole milk
1-1/2 cups buttermilk baking mix
1 tablespoon dried parsley flakes
1/4 teaspoon pepper

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



Deep-Dish Ham Quiche With Herb and Asparagus Salad image

Provided by Tyler Florence

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 21

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
1 1/2 sticks (12 tablespoons) cold unsalted butter, cubed
1 large egg yolk
3 tablespoons extra-virgin olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Kosher salt
2 pounds asparagus, trimmed
4 ounces parmesan cheese, shaved with a peeler
1 cup torn fresh parsley
1/2 cup torn fresh mint
1/2 cup torn fresh dill
1/4 cup extra-virgin olive oil, plus more for drizzling
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Make the crust: Combine the flour, salt and sugar in a large bowl. Add the butter; mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Beat the egg yolk and 3 tablespoons ice water in a small bowl; work into the dough until the dough holds together without being wet or sticky. Squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Form into a disk and wrap in plastic wrap; refrigerate at least 30 minutes.
  • Roll out the dough on a lightly floured surface into a 14-inch round. Carefully roll up the dough onto the rolling pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and side; trim the excess. Put the pan on a sturdy baking sheet and refrigerate until ready to fill.
  • Prepare the filling: Put a skillet over medium-low heat and coat with the olive oil. Add the onions and slowly cook, stirring occasionally, until they caramelize, 40 to 45 minutes. (Add a couple of tablespoons of water to help the onions break down, if needed.) Toss in the ham and cook, stirring, about 10 minutes. Remove from the heat.
  • Preheat the oven to 375 degrees F. Whisk the eggs in a large bowl until frothy. Whisk in the cream; season with salt and pepper. Arrange the onions and ham in the crust and carefully pour in the egg-cream mixture; the filling should be about 1/2 inch from the top. Cover loosely with foil and bake 1 hour, 45 minutes. Remove the foil and bake until the quiche is set but jiggles slightly, about 30 more minutes. Remove to a rack and let cool 45 minutes.
  • Meanwhile, make the salad: Bring a large pot of salted water to a boil; blanch the asparagus until crisp-tender, about 2 minutes. Transfer to a bowl of ice water to stop the cooking, then drain. Slice into small pieces and put in a bowl; add the parmesan and herbs. Add the olive oil and lemon juice and season with salt and pepper. Toss gently to combine.
  • Loosen the quiche from the pan with a thin metal spatula, then remove the ring. Transfer the quiche to a plate and cut into wedges. Drizzle with olive oil and season with pepper. Top with the salad.

HAM AND ASPARAGUS QUICHE



HAM AND ASPARAGUS QUICHE image

Categories     Egg     Bake     Dinner

Yield 8

Number Of Ingredients 9

1 recipe Pie Dough for Prebaked Pie Shell
4 oz deli baked ham, cut into 1/4 inch dice
8 asparagus stalks, cut on the bias into 1/2" pieces (1 cup)
2 large eggs plus 2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Pinch freshly grated nutmeg

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.

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD



Deep-Dish Ham Quiche with Herb and Asparagus Salad image

Provided by Tyler Florence

Categories     main-dish

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 20

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

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.

ASPARAGUS QUICHE



Asparagus Quiche image

A delectable combination of ingredients that result in a tasty quiche dish.

Provided by Michele O'Sullivan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 12

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 large eggs eggs
1 ½ cups half-and-half cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
  • In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
  • Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g

ASPARAGUS HAM QUICHE



Asparagus Ham Quiche image

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

2 (10 ounce) packages frozen cut asparagus, thawed, drained
1 lb ham, chopped
2 cups shredded swiss cheese
1/2 cup chopped onion
6 eggs
2 cups milk
1 1/2 cups buttermilk baking mix
2 tablespoons dried vegetable flakes
1/4 teaspoon pepper

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.

PEA, ASPARAGUS & HAM HOCK TART



Pea, asparagus & ham hock tart image

Nothing says spring more than peas and asparagus. Showcase their grassy sweetness by combining with ham hock in a luxurious quiche, encased in golden, flaky pastry

Provided by Liberty Mendez

Categories     Dinner, Lunch

Time 1h50m

Yield Serves 6-8

Number Of Ingredients 17

200g fresh podded peas, or use frozen (defrosted)
8 asparagus spears, halved
4 eggs
200g double cream
200g crème fraîche
flat-leaf parsley or mint (or use a mixture), finely chopped
6 spring onions, finely chopped
1 lemon, zested and juiced
25g parmesan, finely grated
150g cooked ham hock, shredded
250g plain flour
125g cold unsalted butter, cut into cubes
2tsp mustard powder (optional)
30g parmesan, finely grated
25g pea shoots
50g mangetout, halved lengthways
½ tsp extra virgin olive oil

Steps:

  • First, make the pastry. Rub the flour, butter, mustard powder (if using), parmesan and 1 tsp fine salt together in a large bowl using your fingertips until the mixture resembles sand. Or, do this by pulsing the ingredients together in a food processor. Gradually add 4-6 tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.
  • Roll the pastry out between two sheets of baking parchment until 3mm thick and large enough to line a 20 x 7cm loose-bottomed springform cake tin. Remove the top layer of parchment and invert the pastry into the tin, or drape it over the rolling pin and unravel it into the tin. Push the pastry into the base and up the side - there should be about 1½cm excess pastry that comes above the rim. Use your thumbs and index finger to crimp the excess around the edge. Chill for at least 1 hr 30 mins or overnight.
  • Meanwhile, cook the peas and asparagus in a pan of boiling water for 3 mins, or just 2 mins for defrosted frozen peas. Immediately plunge into a bowl of ice-cold water to halt the cooking process, and leave to cool in the bowl for 2 mins. Drain and set aside until needed.
  • Heat the oven to 200C/180C fan/gas 6. Prick the base of the chilled pastry case all over with a fork. Scrunch up a piece of baking parchment, then use it to line the case, leaving some overhanging. Fill the case all the way to the top with baking beans or uncooked dry beans or rice. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until golden. Don't worry if it shrinks from the edge slightly. Leave to cool while you make the filling.
  • Whisk together the eggs, double cream and crème fraîche, then mix in the herbs, spring onions, lemon zest and juice, parmesan and cooked peas. Season with sea salt and a good crack of black pepper, then pour the filling into the baked case. Sprinkle the shredded ham hock over, pressing it into the filling slightly, then arrange the asparagus spears on top.
  • Turn the oven down to 190C/170C fan/gas 5 and bake the quiche for 45-55 mins until golden on top with a slight wobble in the middle. Leave to cool for 20 mins in the tin, then serve warm or leave to cool completely and chill until needed. Will keep chilled for three days.
  • When ready to serve, toss the pea shoots and mangetout with the olive oil, then pile in the middle of the quiche. Cut into wedges to serve.

Nutrition Facts : Calories 570 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

CHEESY HAM AND ASPARAGUS BAKE



Cheesy Ham and Asparagus Bake image

Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.

Provided by bettina

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 12

Number Of Ingredients 12

1 ½ cups chopped cooked ham
½ cup chopped onion
¼ cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
8 eggs
2 cups milk
1 cup all-purpose flour
¼ cup grated Parmesan cheese
¾ teaspoon dried tarragon
¾ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
  • Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
  • Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 12.1 g, Cholesterol 148.1 mg, Fat 11 g, Fiber 0.9 g, Protein 13.4 g, SaturatedFat 5 g, Sodium 535.9 mg, Sugar 3 g

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