1cupwhole milk(any type or combination will work. I use a mixture of skim milk and half and half.)
¼teaspoonsalt
¼teaspoonwhite pepperor black pepper
¼teaspoondried thyme leaves
1cupSwiss cheeseshredded
½cuphamdiced; omit for vegetarian version
Instructions
Preheat oven to 350°F.
Cut tough ends off of the asparagus spears. Next, cut asparagus spears in half. Set the top halves of the spears aside and cut the remaining halves into 1-inch segments.
Combine remaining ingredients, except for long pieces of asparagus spears, in a medium bowl.
Pour egg mixture into a 9-inch cake pan or pie dish coated with cooking spray.
Using a fork, distribute ham, cheese and small asparagus pieces in pan.
Place long asparagus spears in a sunburst design. (See picture)
Bake quiche uncovered for 60-70 minutes or until an inserted knife comes out clean. The top should be lightly browned and the quiche will continue to set after removed from the oven.
Allow quiche to sit for 10-15 minutes before cutting.
Video
Notes
You'll find step-by-step pictures and more helpful tips above.Traditional Quiche Preparation: You can cook this asparagus filling in a prepared pie crust!Top Tip: Use thin asparagus spears so you don't have to cook them before adding them to the quiche!If you do have thicker stalks, cook them first. Place them in a microwave-safe dish with a little water and cook on 50% power for about 2 minutes.
Storage, Make-Ahead, and Reheating:Refrigerator: Store leftover quiche in an airtight container for about 3 days. Reheat in the microwave.Freezer: Cooked slices can be wrapped in plastic wrap and frozen.Make ahead: Combine the combined, uncooked ingredients in a plastic bag that seals and freeze it. When you are ready to cook the quiche, remove it to the refrigerator to defrost, then proceed with the cooking instructions. It works every time!