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.
Photo: Victor Protasio
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.
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.
Thenutrients in asparagushave been linked with healthy blood pressure, reduced inflammation, and reduced risk of cognitive impairment.
Asparagus may even help fight cancer.
According to the USDA,3 oz.
If you really like planning ahead, you might want to make two quiches at once and freeze one.
Frozen cooked quiche should be good for three months.
Having any kind of cheese that melts well is always a good thing.
It’s your personal preference.
It can be served hot, warm, cold or room temperature.
When cold, the ingredients can be a bit too congealed for some tastes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
