Asparagus Ham Quiche
Submitted by KDA
Hearty crustless asparagus and ham quiche with Swiss cheese, eggs, and buttermilk baking mix. Makes two pies, feeds a crowd, and comes together in about an hour.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThis quiche feeds a crowd without breaking a sweat.
The recipe makes two full pies, layering chopped ham, Swiss cheese, tender asparagus, and onion before pouring over a simple egg and buttermilk baking mix custard.
No fussy pie crust to roll out. The baking mix creates its own light, tender base as it bakes.
Pull it from the oven when a knife slides out clean from the center, and you’ve got brunch for twelve that looks like you spent all morning cooking.
Pro Tips
- Thaw the frozen asparagus completely and squeeze out excess moisture before layering, or the bottom will get soggy
- Let the quiche rest for 10 minutes after baking so it firms up and slices cleanly
- Leftovers reheat well in the oven at 325 for about 15 minutes; the microwave makes the texture rubbery
Ingredients
Directions
In two greased 9-in. pie plates, layer the asparagas, ham, cheese and onion.
In a bowl, beat eggs. Add remaining ingredients and mix well.
Divide in half and pour over asparagas mixture in each pie plate.
Bake at 375 for 30 minutes or until a knife inserted near the center comes out clean.
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