Ham and Asparagus Quiche

 This is a great way to use up leftover Easter ham - which is exactly what I am doing here! The diced up last little bits. We used this for a Mother’s Day lunch, along with Ore-Ida hashbrowns and the Starbucks lemon cake with lemon glaze.

I started out getting things prepped: the ham was already in the freezer diced, I cut up the Swiss cheese real small (use a grater or a food processor if you want), and I rinsed and prepped the asparagus. For asparagus, all you need to do is snap the woody ends down at the bottom off, and then snap the rest into rather small-ish bite-sized pieces. It is going in a quiche, after all!

Preheat your oven to 375 when you start getting things ready for the stove.

I pan-sprayed a cast iron skillet, heated it to medium heat, and tossed the asparagus in. Once you’ve sautéed that a couple minutes (3-4 minutes), add your ham and garlic in. Sauté until the asparagus starts looking shiny green and the garlic is fragrant, another minute or two.

While that is on the stove (keep giving it a stir occasionally), crack your eggs into a bowl and beat them up with a fork. Measure out your milk and half and half, beat that in, and stir in your chives and the Swiss cheese. Add the ground mustard, salt, and pepper.

*Hold up, hold up, I forgot to preheat the oven. I always do that! Going back and editing that in at the appropriate place…

Back to where I was: Fold the asparagus mixture in to your egg mixture. 

You are going to need a deep-dish pie pan for this one. I don’t have one, so I’m using a casserole dish.

Make sure you use a generous amount of pan spray, and pour your quiche ingredients in. LOTS of pan spray - remember you’re not using a crust!

You’re going to want to bake until a knife inserted in the center comes out clean. Start setting a timer for 30-35 minutes, and go from there, until the knife comes out clean. 

INGREDIENTS

4oz ham

3/4lb asparagus

6oz Swiss cheese, shredded

1T minced garlic (or to taste)

Pan spray

6 eggs

1/4C milk

1/4C fat free half and half

Fresh chives

1T ground (dried) musard

Sea salt and pepper (to taste)

Preheat oven to 375. 

Pan spray a skillet, and add the asparagus. Sauté for about 3-4 minutes, until the asparagus loses its ‘dullness’ and starts looking shinier green. Add ham and garlic, and sauté just another minute or two.

Break your eggs into a mixing bowl. Beat them with a fork, then add your milk and half and half. Again, beat with a fork. Add chives and Swiss cheese, and mix well. Add your ground mustard, salt, and pepper.

Fold the asparagus mixture into the eggs. Gently stir. 

Generously coat a deep dish 9” pie pan or casserole dish (since I don’t have a deep dish pie pan!) with pan spray. Add eggs, and bake at 375 for 30-35 minutes, until a knife comes out clean.