Leftover Ham & Asparagus Quiche
Enjoy this leftover ham & asparagus quiche the next time you have some leftover holiday ham to use up -- it's fluffy, tangy, and all comfort food, all the time!
Servings 6
Ingredients
- 1 tablespoon olive oil
- ¼ cup diced onion
- ½ lb asparagus cut into bite sized pieces
- 1 cup leftover diced ham
- 1 refrigerated pie crust
- 1 cup shredded sharp cheddar
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- ¼ teaspoon cayenne
- Sea salt to taste (go light, because the ham is salty)
- Black pepper to taste
Instructions
- Preheat oven to 375 degrees and take the pie crust out of the refrigerator.
- Wash asparagus and discard woody ends, then chop into bite-sized pieces. Dice the onion and the ham.
- Heat olive oil in a large skillet over medium heat for one minute, then add the onion and asparagus. Saute for about six minutes until asparagus is bright green, stirring occasionally. Stir in the ham and turn off the heat under the pan.
- While the asparagus is sauteing, press the pie crust into a pie plate, crimping the edges. Also: In a large bowl, whisk together the eggs, sour cream, mustard, and seasonings until well combined.
- When the asparagus is done, arrange the sauteed vegetables and ham in the bottom of the pie crust and top them evenly with shredded cheddar.
- Pour the egg mixture over the veggies and ham.
- Bake your ham & asparagus quiche at 375 degrees for 45 minutes, or until it starts turning golden brown and is no longer jiggly in the middle.
- Let your quiche cool for just a few minutes before slicing, then enjoy!
Notes
Swiss is more traditional for a ham quiche and would likely also be quite nice, but cheddar is what I had on hand today -- and the sharp cheddar works nicely with the tangy sour cream, here.