Happy Easter ! I have been so behind in my blog update that I wanted to quickly post this really super duper easy quiche that has been a staple at my house for the past decade or so. I’m not even sure where the source of this recipe; I have this recipe hand-written on my recipe book, with pages that are slowly turning yellow. This is my basic quiche recipe for many variations of quiches. For the spring; I wanted to include delicious asparagus and leftover honey ham. Some other delicious combinations are ham and spinach (use frozen spinach, to replace the asparagus). I have also at times, increased the amount of sliced onions and add some fried crumbled bacon. For your meat and potatoes lovers, you can use use sauteed potatoes with caramelized onions, with shredded prosciutto for added saltiness. My favorite to date is that I have also made them into mini crust-less quiche that are divine, great for brunch, quick lunch, and can even be frozen… how convenience , right?! I hope everyone is having a fantastic Easter!
9-inch one crust pie
1 c. sliced or cubed ham
1 c. shredded natural Swiss cheese
1/3 c. finely shredded yellow or white onion
4 large eggs
2 c. heavy whipping cream
1 c. thinly sliced asparagus
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp ground red pepper
Roll the pie crust onto a pie dish carefully.
Layer the dish with onion, ham, and asparagus.
Top with shredded cheese. Set aside.
Whisk eggs, cream, salt, pepper, and ground red pepper together in a medium size mixing bowl until they are combine.
Pour the egg mixture onto the dish.
Bake in the oven at 425 deg for 35 minutes, covered with aluminum foil.
Reduce temp to 350, and bake for another 10 minutes.
Remove quiche from the oven. Let stand for 10 minutes before slicing.