There’s something truely magical about a perfect piece of quiche. There’s nothing like that first bite of creamy, fluffy, flaky, buttery goodness.
Quiche is based on a custard composed of eggs, cream or milk, and a pastry crust. Quiche, though commonly associated with French cuisine, first originated in Germany in the kingdom of Lothringen. The word “quiche” derived from the German word “kuchen,” meaning kitchen. The French later on renamed the region Lorraine. The original “Quiche Lorraine” was an open pie made with eggs, cream, and bacon. It is now commonly made with onions and Gruyère cheese.
Quiche is very easy to make and is a versatile dish because you can enjoy it for breakfast, lunch, dinner or an anytime snack. It is a great way to use leftover ham, bacon, etc. It is the perfect addition to any springtime brunch and would be perfect on your table for Mother’s Day.
Below is my recipe for a crustless ham and asparagus quiche. If you HAVE to have a crust, click here for a recipe from my favorite Food Network chef, Tyler Florence. You can also use a 9 inch store bought crust.
1 1/2 cups of diced ham
1 cup of diced asparagus
2 sweet onions
1 cup half and half
1 cup light cream
1/2 cup of Gruyère cheese
1 1/2 cups of Jarlsberg Light cheese (1 big wedge)
2 tablespoons olive oil
Preheat the oven to 375 degrees.
Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for about 10-15 minutes until they carmelize. Remove from pan and place in small bowl. Add the ham to the skillet, lighting coating it with oil just to brown and get some color on it. Remove from pan and add it to the onion bowl. Next add the asparagus to the pan and lightly saute until tender (do not overdue as these will cook in the oven.) Remove from the heat and add to the bowl.
In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork.
Arrange onions, ham and asparagus in a 9 or 10 inch pie baking dish. Pour the egg mixture of the ingredients.
Bake in oven for approximately 1 hour, or until quiche is cooked through. Insert a toothpick in center of quiche. If it comes out clean, it is done. If you do not want an overdone top, cover the quiche with tin foil for 45 minutes and leave uncovered the last 15 minutes of baking.