Ham & Asparagus Quiche || Gracefult Kitchen

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Ham & Asparagus Quiche

Pork

This spring ham and asparagus quiche is perfect for brunch or dinner with a green salad on the side. If you've got leftover Easter ham, let it shine paired with tender asparagus in this crustless quiche. Emmenthal cheese adds a rich, sharp flavor, but Swiss cheese is an excellent alternative.

Ingredients

2 tablespoons extra-virgin olive oil
1 cup thinly sliced red onion
1 pound fresh asparagus, trimmed and cut diagonally (1-inch)
¾ cup chopped ham
1 tablespoon thinly sliced garlic
6 large eggs
¼ cup whole milk
¼ cup half-and-half
2 tablespoons chopped fresh chives, plus more for garnish
1 tablespoon stone-ground mustard
¼ teaspoon ground pepper
⅛ teaspoon salt
1 ½ cups shredded Emmenthal or Swiss cheese

Description

Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion; cook, stirring often, until translucent, 5 to 6 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add ham and garlic; cook, stirring occasionally, until the ham is lightly browned and the garlic is fragrant, about 2 minutes. Remove from heat.
Whisk eggs, milk, half-and-half, chives, mustard, pepper and salt in a medium bowl. Fold in the asparagus mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, 30 to 35 minutes. Let stand for 10 minutes. Slice and garnish with additional chives, if desired.