Ham and Asparagus Quiche

This ham and asparagus quiche is perfect for brunch or lunch. It's also a very elegant way to have breakfast for dinner. It's both hearty and nutritious, and leftovers are wonderful reheated for breakfast. Serve it with a green salad, sliced fruit or a bowl of berries, and a glass of crisp sparkling wine, and you have a wonderful meal.

The asparagus adds a lovely color to this one too. And yes, real men can eat quiche!

I found this recipe while exploring my Secret Recipe Club assigned blog, Life on Food, written by Emily. If you're not familiar with Secret Recipe Club, it's a group of bloggers who secretly make each other's recipes every month and then reveal to whom we were assigned.

Emily has been blogging since 2009, and she has hundreds of delicious recipes on her blog. I could spend hours perusing her recipe index.

I had a hard time narrowing down the recipe I would make for this month's Secret Recipe Club. Among my other choices were her Cheddar Bay Biscuits, and this Spinach Artichoke Dip.

After the recipe, check out all of the Secret Recipe Club deliciousness.

Ham and Asparagus Quiche

Ingredients

1/2 pie crust recipe of your choice. You can make this in advance and refrigerate it in the pie pan.

8 to 12 asparagus spears, trimmed and cooked to crisp tender

1 cup diced cooked ham

6 ounces shredded Swiss cheese (about 1 1/2 cups)

3 green onions, including white part, sliced

4 eggs

1 cup half and half

1/4 tsp salt

1/4 tsp pepper

dash of nutmeg

Instructions

1. Preheat the oven to 375 degrees F.
2. Place the crust in a 9 inch pie pan and place parchment paper topped with pie weights or beans on top of the unbaked crust. Blind bake the crust for 20 minutes. 
3. Lower the oven temperature to 350 degrees F.
4. Layer the asparagus spears, ham, cheese, and onions in the par baked crust. Save some of the cheese to sprinkle on top. 
5. Whisk the eggs, half and half, salt, pepper, and nutmeg together and pour it over the ingredients in the crust. Give the ingredients a gentle stir. Sprinkle with the remaining cheese. 
6. Bake for 50 to 60 minutes, until set, and a knife comes out clean. 
7. Can be served hot or at room temperature. 

Adapted from Life on Food, adapted from A Day in the Life on the Farm

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