Quiche qualifies as Easter centerpiece
Asparagus and ham quiche
Eggs, ham and asparagus. I planned to serve all of these for Easter dinner, so why not combine them together in a delicious spring quiche? I was happy to use only a pound of deli sliced ham this year, rather than having too many leftovers from a whole ham. Besides, I like my ham thinly sliced so the edges curl when fried.
Fresh asparagus made the colors — and taste — really pop. Fortunately, we had a great asparagus crop from the garden this year. If you don’t grow your own, fresh asparagus from the market will work as well. I don’t recommend the canned (too salty and limp!)
This quiche is full of the veggies and cream I love. Mushrooms, asparagus, green onions, ham, cheddar cheese and half-and-half. Scrumptious!
Ham and cheese make this a delicious Easter main dish
Ham and Asparagus Quiche
1 pound asparagus
3 tablespoons butter
1 cup chopped portobello mushrooms
4 green onions, chopped
1 pound thinly sliced Black Forest ham
2 cups shredded extra sharp cheddar cheese
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
1 pie crust
In a saucepan, just cover asparagus with water, bringing to a boil. Reduce heat; cover and simmer about 5 minutes. Drain and set aside.
Heat butter in a skillet over medium-low heat. Saute mushrooms and green onions.
Bake pie crust at 375 degrees for about 9 minutes. Remove from oven and reduce heat to 350 degrees. Tear ham into bite-sized pieces and fry in skillet on medium heat for about 7 minutes.
Add ham, cheese and vegetables to pie. Whisk together eggs, half-and-half, salt, pepper and nutmeg. Pour mixture over the vegetables. Place filled pie on large cooking sheet. Bake for about 50 minutes.
Servings: 8.
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