Easy Ham & Asparagus Breakfast Quiche Recipe
A buttery, flaky pie crust filled with a custardy egg filling loaded with chopped ham and fresh asparagus. Shredded parmesan cheese adds a flavorful, cheesy texture.
Equipment
Ingredients
- 1 store-bought Unbaked pie crust
- 6 whole Eggs
- 1 cup Heavy cream or whole milk
- 2 tsp Salt
- Fresh cracked black pepper
- 1 cup Diced ham
- 1 cup Chopped fresh asparagus
- 1 cup Shredded parmesan cheese
Instructions
- Preheat oven to 375 degrees F. To blind bake the pie crust, carefully place pie crust into a pie pan and crimp edges as desired. Prick the bottom of the crust with a fork. Line with a sheet of parchment paper and fill with pie weights, dried lentils, or dried beans. Bake for 15 minutes, the crust will be lightly golden brown.1 store-bought Unbaked pie crust
- After 15 minutes, remove the crust from the oven. Remove the weights and parchment paper and bake for another 4-6 minutes or until golden brown. Remove from oven.
- While the crust bakes, combine eggs, heavy cream, salt, and pepper in a large mixing bowl. Whisk to combine. Mix in the ham, asparagus, and parmesan cheese. Reduce oven temperature to 350 degrees F. Pour the egg mixture into the pre-baked pie crust.6 whole Eggs, 1 cup Heavy cream or whole milk, 2 tsp Salt, Fresh cracked black pepper, 1 cup Diced ham, 1 cup Chopped fresh asparagus , 1 cup Shredded parmesan cheese
- Bake for 50-55 minutes or until the middle of the quiche is set and no longer jiggly. Let cool slightly before slicing. Serve warm or at room temperature, this is best serve immediately.
Notes
*Blind baking the pie crust: you need to bake the pie crust prior to adding in the egg mixture or it will not cook thoroughly. The edge of the pie crust can be crimped with your fingers or a fork.
Pie weights stop the middle from bubbling p up, if you do not have pie weight use dried beans (like black beans or pinto beans), or dried lentils, must be dry! Parchment paper is necessary as you don’t want the pie weights to bake into the crust. Alternatively, a pre-baked pie store-bought pie crust can be used.
*This quiche is best served warm or at room temperature, let set for at least 10 minutes before slicing so the egg can fully set up.
*Swap it: substitute mozzarella or gruyere cheese for parmesan and broccoli or spinach for asparagus.
Nutrition
Serving: 1sliceCalories: 136kcalCarbohydrates: 2gProtein: 7gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 782mgPotassium: 60mgFiber: 0.3gSugar: 1gVitamin A: 533IUVitamin C: 1mgCalcium: 138mgIron: 0.5mg