Ham and Asparagus Quiche Recipe

Ham and Asparagus Quiche Recipe

  • 1 (9 inch) frozen deep-dish pie crust
  • 6 asparagus spears, trimmed and cut into 1-inch pieces
  • 1 cup Market Pantry™ half and half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large Market Pantry™ eggs
  • 1 (8 ounce) package Market Pantry™ diced ham, patted dry
  • 1 cup Market Pantry™ finely shredded Italian six-cheese blend
  1. Heat oven to 425 degrees F. Prick frozen pie crust with fork. Bake 8 minutes. Remove from oven; reduce temperature to 375 degrees F.
  2. While crust is baking, cook asparagus in 1 cup boiling water for 3 minutes. Drain and pat dry. Whisk together half and half, salt, pepper and eggs.
  3. Sprinkle half of ham over bottom of partially baked crust; pour in egg mixture. Add half of the cheese and the asparagus, remaining ham, then remaining cheese.
  4. Bake for 40 to 45 minutes or until sides are puffed and center is set. Cool on wire rack 20 minutes. Cut and serve.
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