Crustless Ham & Asparagus Quiche (Leftover Ham Recipe)
A super easy dish, Crustless Ham & Asparagus Quiche (Leftover Ham Recipe) is the perfect spring meal for using up leftover holiday ham.
Ingredients
- 8 oz diced ham
- 2 1/2 cups chopped asparagus
- 1/2 tsp herbes de Provence optional
- 1 1/4 cups shredded Monterey jack or cheddar cheese
- 4 large eggs room temperature
- 1 1/2 cups light cream room temperature
- Pinch of nutmeg optional
- Black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Dice the ham and set aside.
- Chop off the woody ends (the bottom) of the asparagus. Chop the rest of the asparagus into bite-sized pieces. Set aside.
- Spray a pie pan with non-stick cooking spray.
- Place the pie pan on a rimmed baking sheet.
- Layer the bottom of the pie pan with the chopped asparagus and diced ham.
- Sprinkle with 1/2 tsp of herbes de Provence if using.
- Lightly dust black pepper over the veggies (a few turns of the pepper mill).
- Sprinkle evenly with the shredded cheese.
- Beat the eggs and cream together in a large mixing bowl using a fork or a wire whisk. Mix enough that the egg yolks are broken and evenly distributed.
- Add a pinch of nutmeg to the eggs and cream, if using.
- Pour the eggs and cream over the ham, cheese, and asparagus mixture.
- Bake in the 425 degree oven for 25 minutes.
- Lower the heat to 350 degrees and bake another 15-20 minutes until the quiche is golden brown and the does not jiggle when the edge of the pan is tapped. A knife inserted into the center of the quiche should come out clean. Be sure to check the quiche as it nears the end since the baking time sometimes varies with the oven.
- Let the quiche cool about 15 minutes before serving.