Quiche – the brunch delight I once thought was only reserved for the dainty tea-drinker types – how wrong I was. Quiche is so good and healthy (proteins and vegetables galore) and so versatile! I make a new one regularly and my whole family (including the two toddlers) enjoy them. You can serve by itself, or have a side salad, fruit, and/or bread with it to round out the meal. This is perfect for breakfast, lunch, or dinner. Brunch and Linner. Brunch or Brinner. Whatever you wanna call it – its delicious.
I love asparagus. When spring hits and I see those tall skinny luscious green stalks all bound together – I can’t wait to get home and roast them simply with sea salt and lemon zest. That’s what made me think of this quiche.
Hope y’all enjoy!
- 1 frozen deep dish pie crust, thawed
- 1 lb asparagus, end removed, and chopped in 1 inch pieces
- ¾ cup diced ham (aim for low sodium regular ham)
- 8 oz shredded mozzerella cheese
- 1½ cup heavy whipping cream
- 1 medium onion, chopped
- ¾ tsp black pepper
- ½ tsp Holly & Flora's Yard Blend (blend of chopped dried herbs)
- ½ tsp kosher salt
- zest of one lemon
- 7 eggs
- 2 T evoo
- 2 T unsalted butter
- Preheat oven to 400. Bake pie shell for about 15 minutes.
- Saute the onions, ham, and asparagus in the evoo and butter in a cast iron skillet for about 3-5 minutes. Add spices.
- Mix the eggs and whipping cream.
- Add onion mixture, cheese, and egg mixture together.
- Pour into pie pan until full. You won't use all of it. I had little tartlet pans and made 6 frittatas with the remaining quiche mixture.
- Bake on 375 for about 45 minutes or until middle of the quiche is set.