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Deep Dish Ham and Asparagus Quiche Recipe

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This recipe for Deep Dish Ham and Asparagus Quiche, by , is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shirley Verhage

Category:
Category:

Ingredients:  
Ingredients:  

3 tbsp extra virgin olive oil
2 large onions yellow, Vidalia, sweet, etc., thinly sliced
2 tbsp water
12 oz cooked ham, cubed
1 small bunch asparagus, trimmed and cut into small pieces
6 oz shredded cheese, Swiss or Monterey Jack
7 eggs
3 cups heavy cream
salt and pepper to taste
1 store-bought refrigerated pie crust or make your own


Press the pie crust into a 9-inch springform pan and up the sides. Place foil around the bottom of the pan and up the sides to prevent any leaks. Place the springform pan on a baking sheet and refrigerate until needed.

Coat a large skillet with olive oil and add onions and water. Cook over medium-low heat, stirring occasionally, until onions caramelize, about 30 minutes.

Add the ham and cook, stirring occasionally for about 5 minutes. Add the asparagus and cook another 5 minutes stirring occasionally. Remove from heat and set aside.

Preheat oven to 375 degrees.

In a large bowl combine the eggs, heavy cream, salt and pepper. Whisk to combine.

Place about two-thirds of the ham mixture on the crust. Top with two-thirds of the cheese.
Pour about two-thirds of the egg mixture on top.

Repeat with the remaining ham mixture, cheese, and egg mixture. Filling should be about 1/2" from the top of the pie crust. If you have extra ingredients, save for scrambled eggs the next day.

Cover the quiche loosely with foil and bake for about 90 minutes. Remove the foil and bake for another 20 to 30 minutes or until the quiche is set but jiggles just slightly.

Remove from oven and let cool on a rack for about 30 to 45 minutes before serving.
Can be served room temperature, cold, or warm.

Directions:
Directions:
Press the pie crust into a 9-inch springform pan and up the sides. Place foil around the bottom of the pan and up the sides to prevent any leaks. Place the springform pan on a baking sheet and refrigerate until needed.

Coat a large skillet with olive oil and add onions and water. Cook over medium-low heat, stirring occasionally, until onions caramelize, about 30 minutes.

Add the ham and cook, stirring occasionally for about 5 minutes. Add the asparagus and cook another 5 minutes stirring occasionally. Remove from heat and set aside.

Preheat oven to 375 degrees.

In a large bowl combine the eggs, heavy cream, salt and pepper. Whisk to combine.

Place about two-thirds of the ham mixture on the crust. Top with two-thirds of the cheese.
Pour about two-thirds of the egg mixture on top.

Repeat with the remaining ham mixture, cheese, and egg mixture. Filling should be about 1/2" from the top of the pie crust. If you have extra ingredients, save for scrambled eggs the next day.

Cover the quiche loosely with foil and bake for about 90 minutes. Remove the foil and bake for another 20 to 30 minutes or until the quiche is set but jiggles just slightly.

Remove from oven and let cool on a rack for about 30 to 45 minutes before serving.
Can be served room temperature, cold, or warm.

Number Of Servings:
Number Of Servings:
12 Servings
Personal Notes:
Personal Notes:
Notes
If making the day ahead, let cool to room temperature on a cooling rack, cover and refrigerate. Remove from fridge about 45 minutes before you plan on serving.

 

 

 

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