Asparagus, Ham, and Mozzerella Quiche
Author: The Charming South Kitchen
Recipe type: Quiche
Cuisine: Brunch
Prep time:
Cook time:
Total time:
Serves: 8
- 1 frozen deep dish pie crust, thawed
- 1 lb asparagus, end removed, and chopped in 1 inch pieces
- ¾ cup diced ham (aim for low sodium regular ham)
- 8 oz shredded mozzerella cheese
- 1½ cup heavy whipping cream
- 1 medium onion, chopped
- ¾ tsp black pepper
- ½ tsp Holly & Flora's Yard Blend (blend of chopped dried herbs)
- ½ tsp kosher salt
- zest of one lemon
- 7 eggs
- 2 T evoo
- 2 T unsalted butter
- Preheat oven to 400. Bake pie shell for about 15 minutes.
- Saute the onions, ham, and asparagus in the evoo and butter in a cast iron skillet for about 3-5 minutes. Add spices.
- Mix the eggs and whipping cream.
- Add onion mixture, cheese, and egg mixture together.
- Pour into pie pan until full. You won't use all of it. I had little tartlet pans and made 6 frittatas with the remaining quiche mixture.
- Bake on 375 for about 45 minutes or until middle of the quiche is set.
- Enjoy!
Recipe by kcreatives at https://kd316.com/2014/08/22/asparagus-ham-and-mozzerella-quiche/
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