Ham, Swiss, and Asparagus Quiche – Crust-less
Usually I make my quiches vegetarian. But I had a bunch of leftover ham from Easter – the little bits left over after you cut a few ham steaks. What to do with chopped ham? Make a quiche – crust-less of course because I have to eat gluten-free. I decided Ham, Swiss, and Asparagus Quiche sounded like a good combination.
I started with my https://www.alifeinharmony.me/recipe/artichoke-mushroom-crust-less-quiche/ recipe and modified it a bit. It came out really well, as you can see in the picture. Very tasty flavor combination, and the slight crispness from the fresh asparagus was a nice texture contrast.
Ham, Swiss, and Asparagus Crust-less Quiche
Persons
4
Serving Size
1/4 quiche
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 1/2 pound chopped ham
- 8 ounce fresh asparagus trimmed and cut into 1 inch pieces
- 4 ounce Swiss cheese, shredded
- 1 cup whole milk
- 4 large eggs, beaten
- 1 teaspoon Italian herb blend
- 1/4 teaspoon ground black pepper
- 2 ounce grated hard cheese, such as asiago, parmesan, or romano
Instructions
- Preheat oven to 375 F. Spray a 9-inch pie pan with olive oil.
- Bring a medium pot of water to the boil. Add the asparagus to the boiling water. Return to the boil. Then boil for 3 minutes. Drain.
- Spread the chopped ham into the pie pan. Spread the asparagus over the ham. Spread the Swiss Cheese over the asparagus.
- In a small mixing bowl, beat the eggs with the milk until well blended. Stir in the Italian seasoning and pepper. Pour the egg mixture evenly over the Swiss cheese.
- Spread the grated hard cheese evenly over the top.
- Bake the quiche at 375 F for 35-45 minutes or until a knife inserted in the center comes out clean. Check after 25 minutes of cooking. If the top is already brown enough, but the quiche is not finished cooking, cover the top with a piece of aluminum foil and continue cooking.
© 2024 From the kitchen of Geri Schneider Winters
