I never really knew what quiche was until a few years ago but now it’s one of my favorite breakfasts. If your unsure what quiche is, like I was, it’s a savory custard made with eggs, milk, veggies, meat and/or fresh herbs. Since I eat breakfast everyday at work, I’m always looking for something I can easily pack up and bring with me in the morning. I love that quiche is filling, easy to make, and convenient to transport. Also, it’s so much easier to make a quiche on the weekend that will last the whole week because who has time to make breakfast in the morning during the work week?
For this quiche I used leftover ham and asparagus and also added some onion, grated cheddar cheese and thyme. I attempted to make a homemade pie crust, but it still needs some work (my reasoning for calling this recipe a rustic quiche). For this recipe I recommend using store bought pie dough or if you have your own pie dough recipe feel free to use it!
Lance and I had a family brunch a little while ago, and we had a couple different kinds of quiches. They were a huge hit with everyone. Quiche is really versatile as you can put what you have leftover in your fridge. Some ideas are bacon, broccoli, spinach, mushrooms, sun dried tomatoes, sausage, zucchini and more. I hope you enjoy!
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 15 mins
1 – 9 inch pie crust (store bought or homemade)
3 large eggs
1 cup milk
1/2 cup cream
1 tablespoon olive oil
2 cups chopped veggies (I used asparagus and onion)
1 cup chopped ham
1-2 cups shredded cheddar cheese
2-3 springs fresh thyme
salt and pepper
Preheat oven to 350 degrees. Spray pie pan lightly with cooking spray. Unroll store bough pie dough or roll out homemade pie dough to fill the 9 inch pie pan. Trim any overhang, and crimp pie dough edge to your preference. Line pie dough with parchment paper and fill with pie weight or beans. Bake for 20 minutes and remove parchment paper and weights or beans. Bake for another 10-15 minutes until just starting to brown. Cool while preparing the filling ingredients.
To a skillet over medium heat add 1 tablespoon olive oil. Saute asparagus and onion for 5 minutes. Add half of the shredded cheese to the cooled pie crust. Then add the asparagus and onion mixture,ham and remaining cheese. Mix the eggs, milk, cream, salt and pepper in a bowl. Pour egg mixture over the veggies and ham. Sprinkle fresh thyme on top.
Bake at 350 degrees for 40-45 minutes or until set. Let cool for at least 20 minutes. Store wrapped quiche in the fridge for up to 5 days.