Asparagus Quiche

Asparagus-Quiche-(cropped)Here’s something new from our friends at the Mrs. Wages Test Kitchen. This recipe combines the bold taste of fresh asparagus with the more mellow cheeses, hams and pastry textures of quiche.

Even real men will like this one!

Yield: 8 servings
Prep: 30 minutes
Bake: 30 minutes

1 cup mushrooms, chopped
1/2 cup chopped onion
1/2 cup fully cooked cubed ham
2 Tbsp roasted red pepper, chopped
1 Tbsp olive oil
1 lb asparagus, trimmed
refrigerated pie pastry
1 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/2 cup half-and-half cream
1 cup shredded Swiss cheese


  1. Preheat oven to 400° F.
  2. In a large skillet, cook the mushrooms, onions, ham and red pepper in oil over medium heat until mushrooms and onion are tender.
  3. Cut eight asparagus spears into 4-in. pieces.  Cut remaining asparagus into 1-in. pieces.  In a large saucepan, cook all asparagus in boiling water until crisp-tender, about 5-8 minutes, drain.
  4. Unroll pastry into a 9-in. deep dish pie plate; flute edges.
  5. In a large bowl, combine the ham mixture, 1-in. asparagus pieces, flour, salt and pepper. Transfer mixture into pastry.
  6. In another bowl, beat eggs and cream; pour over ham mixture. Top with reserved 4-in. asparagus spears; sprinkle with cheese.
  7. Bake for 30-35 minutes or until knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before serving.

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