Ham & Asparagus Quiche

This quiche is perfect for lunch, brunch, or a light dinner. We make ours in a 9″ pie shell. Since this recipe makes a little extra, we also make a 6″ quiche that I give to my husband to take for lunch. We sell both 9″ and 6″ pie shells frozen from our shop in Beach Lake–we can’t find another crust that is flakier!

The first step is to pre-bake your pie shell: 1. Adjust oven rack to middle position and heat oven to 375°F. 2. If using our frozen pie shell, allow it to defrost for a few minutes and with a fork, fork the shell over the entire surface. 3. Press a double 12-inch square of aluminum foil inside of the dough shell and place pie weights on the foil (if you don’t have pie weights, pennies will also do the trick). 4. Bake for about 17 minutes. 5. Carefully remove the foil and weights by using the sides of the foil as handles. 6. Continue baking until the shell is lightly golden brown, about 9 minutes more. 7. Transfer to write rack to cool.

Ingredients: 1 9-inch partially baked pie shell, (another 6-inch shell is optional) see instructions above 8 ounces bacon, sliced into 1/2-inch pieces (about 8 slices) 2 large eggs, plus 2 large yolks 1 cup whole milk 1 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon white pepper Pinch grated nutmeg 4 oz. deli ham, chopped 8 spears blanched or roasted asparagus, cut into 2 inch pieces

  1. Adjust oven rack to center of oven and heat to 375°F.

  2. Meanwhile, whisk all other ingredients in a bowl or 4-cup measuring cup except for the asparagus and ham.

  3. Place ham and asparagus pieces on bottom of pie shell. Slowly add the cream and egg mixture until it reaches ½ inch below the top of the shell.

  4. Bake until lightly brown on top and a knife inserted into center comes out clean.

  5. Serve warm or at room temperature.

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258 Milanville Road

Beach Lake, Pennsylvania

Sat.  9:00am - 5:00pm