Ingredients
Scale
For the Quiche
- 4 large eggs
- 3/4 cup half-and-half
- 1 cup shredded Swiss cheese
- 1 cup chopped asparagus
- 1 cup chopped ham
- 1/2 teaspoon kosher salt
- 1 unbaked pie crust, homemade or store-bought
For the Pie Crust
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 cup cold butter, cubed
- 2–3 tablespoons water
Instructions
- Make the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the cold butter and pulse until the mixture looks like coarse crumbs.
- Bring it together: Add the water 1 tablespoon at a time, pulsing until moist clumps form. If the dough still looks dry, add more water 1 teaspoon at a time. Shape into a disk, wrap, and refrigerate for 1 hour, or until cold.
- Prep the filling: Preheat the oven to 350°F. In a bowl, whisk together the eggs and half-and-half. Stir in the Swiss cheese, asparagus, ham, and salt.
- Chill the crust: Place the pie dough into a pie or tart pan and press it gently into the shape of the pan. Place it in the freezer for 10 minutes to chill.
- Bake the quiche: Pour the filling into the chilled crust. Bake for about 50 minutes, until the edges are firm and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean.
- Cool and serve: Let the quiche cool before slicing. Serve warm or at room temperature.
Notes
Make It Weeknight-Friendly
Use a prepared pie crust and leftover cooked vegetables to get this quiche into the oven with very little prep.
Shortcut Option
Skip the homemade pastry and use your favorite refrigerated pie crust. No one needs to know.
Upgrade Move
Add a handful of fresh herbs such as chives or parsley to the egg mixture for a little extra freshness.
Serve, Savor & Share
Serve with a simple green salad and fresh fruit for an easy brunch or light dinner. It’s also great sliced into wedges for a make-ahead lunch.
