My First Quiche: Pamela’s Asparagus, Feta Cheese and Ham Quiche
I made my first quiche the other day. I don’t cook as often as I used to and I for some reason have never made a quiche. But I had an urge for a Asparagus, Ham and Cheese Quiche, so I decided to give it a try. Luckily the market had some lovely slender young asparagus to choose from and I decided to go with feta cheese rather than a cheddar, which is always a favorite. I had some left over baked ham in my freezer that I knew would be perfect with the feta cheese and asparagus.
When I do cook, I enjoy coming up with my own recipes or tweaking recipes I find online or in cookbooks to my own creative bent. I have to say I was pleased with the results for my first try at a quiche:
I imagine I will tweak the recipe next time I make it, but for my first attempt at a quiche, I was thinking low-cal and I used water in the eggs instead of milk or cream. That is my personal taste, light with less dairy. Of course, for a richer quiche you can always add milk or cream.
Here’s the ingredients I used for Pamela’s Asparagus, Feta Cheese and Ham Quiche:
- 2 shallots sliced
- 1 cup asparagus
- 1 cup crumbled feta cheese
- 1/2 cup diced baked ham
- 1 tsp thyme
- olive oil, salt, fresh ground pepper
- 8 eggs with a little water, whisked
- 1 pie crust
First, I sauteed the two shallots in olive oil, and then I added the asparagus cut into 2–3″ pieces and sauteed for a couple of minutes so that the asparagus was easy to pierce with the fork, but still crisp. Next, I added the chopped up baked ham from Christmas dinner that had been in the freezer.
That mixture went in the pie crust with 8 oz. of feta cheese. I whisked 8 eggs with some water instead of milk or cream, and I added a couple of dashes of thyme, fresh ground pepper and sprinkle of salt. The whisked eggs were poured over the asparagus, ham and cheese mixture in the pie crust and then into the oven it went!
I baked at the quiche at 350 degrees for 30 minutes and let it sit for 20 minutes before serving with some salad. Simple… Easy. Serves 6–8.
This is a great recipe to use up your leftover Easter Ham and tweak to your own tastes… Enjoy!
See more at: PamelaLeavey.com