What is the best way to have leftover Easter ham? Well in a quiche of course. The two of us had a 9 1/2 pound ham for Easter. It was the smallest one I could find and trust me when I say I hunted high and low for a smaller one at the store. I like ham but only a little bit. My once a year Easter ham is good enough for me. So we ate ham on Easter and then ate and ate all week long. There was still ham left and into the freezer it went. Even Mr. J couldn't think of eating ham any time soon.
It was right around this time that I started looking into what I could make for the April posting for The Secret Recipe Club. This month I had the blog A Day in the Life on the Farm.
It was so interesting learning about Wendy and her family. She kind of has my dream life. They live in the country on a large piece of land with animals and lots of vegetables and fruit. They work on being as self sustaining as possible. Some day. Some day.
Anyways, breakfast is my main meal nowadays. I wake up and am ravenous. I immediately search Wendy's breakfast options and saw the Ham and Asparagus Quiche. As soon as I saw it I knew I wanted to use the remaining ham. I love quiche. And even though ham isn't my favorite this was a great way to use it in something I enjoy.
The four of us devoured the quiche. I did plan on taking some additional photos of slices but after we each had our first serving we all decided on another round. Before I knew it the whole quiche was gone. Needless to say I am keeping this recipe handy for future use.
Thanks so much for the wonderful recipe Wendy!
Ham and Asparagus Quiche
Prep Time: 20 minutes
Cook Time: 45 minutes
Keywords: bake breakfast egg
Ingredients (serves 6-8)
- 1 store bought pie crust
- 8-10 stalks of Aspargus, trimmed and cooked
- 1 cup cooked ham, diced
- 1 1/2 cup shredded Swiss cheese
- 3 green onions, white and light green parts sliced
- 3 eggs
- 1 cup low fat milk
- 1/2 cup heavy cream
- salt and pepper to taste
- dash of nutmeg
Preheat oven to 350* F. Line pie pan with crust.
Layer asparagus, ham, cheese and onions in the crust.
Combine the eggs, milk, cream and seasonings in a medium bowl and mix well using a whisk.
Pour over ingredients in crust and gently stir to incorporate.
Bake for 45 minutes to an hour or until a knife inserted in center comes out clean.
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