It’s hard to top homemade quiche for a quick and easy, inexpensive and delicious meal. A hearty slice and a small arugula salad are a satisfying lunch or dinner any day of the week. I have no problem using a purchased pie crust (Marie Callender’s are my favorite), and I can stretch a small piece of leftover ham or a few slices of bacon in this dish to generously serve 4 or 5 people. My quiches are never the same twice because I use up whatever bits of veggies are in the fridge and odds and ends of cheeses that have been used for other recipes. Three eggs and a generous cup of cream are the glue that holds the meats, veggies and cheeses together. Don’t worry if you don’t add meat to this recipe, the vegetarian version is just as tasty. I had a small piece of ham left over from Easter dinner and a piece of goat cheese that needed using so into the pie shell they went. I usually use Swiss cheese but the goat cheese gave a slight tang and a creaminess to the filling that I loved, so its my new favorite. It’s possible to put together a fantastic meal in a hurry if you have a few convenience foods in the fridge or freezer. Pie shells and puff pastry are two of my favorites. What are yours?
I usually make my own salad dressing but occasionally it’s nice to reach into the fridge and have a good dressing that’s ready to use. This caught my eye at the grocery store the other day and I admit I have used it on my bowl of greens every night since. I tossed it with arugula and added some blue cheese crumbles and a few chopped pecans and I was one happy girl.
- 1 9-inch purchased or homemade pie shells
- 1-1/4 pound fresh asparagus, trimmed and peeled
- 1 medium shallot, peeled and thinly sliced
- 2 tablespoons olive oil
- 4 ounces cooked ham, diced
- 4 ounces fresh goat cheese, crumbled
- 3 eggs, lightly beaten
- 1-1/4 cup half-and-half
- 3 tablespoons parsley, finely chopped
- Sea salt and freshly ground black pepper
- Heat oven to 375 degrees. Bake empty pie shell 7-8 minutes. Remove pie crust from the oven and reduce heat to 350 degrees.
- Set aside 12 asparagus spears. Slice remaining spears into 1-inch pieces. Heat olive oil in a medium skillet and saute asparagus and shallots until asparagus is barely tender. Spread mixture on the bottom of the partially baked pie shell. Saute the uncut stalks in the same pan until they are barely tender. Season with salt and pepper. Set aside.
- Top asparagus mixture with the diced ham and crumbled goat cheese.
- Combine half-and-half, eggs, parsley and salt and pepper and pour over ingredients in the pie shell. Arrange whole asparagus spear decoratively on the top of the quiche.
- Bake at 350 degrees for 30-35 minutes until set and nicely browned. Let set for 20 minutes before cutting. Serve warm or at room temperature.
Today’s post is linked to three of my favorite blogs. I hope you will stop by and visit.
Foodie Friday at Rattlebridge Farm
Seasonal Sunday at The Tablescaper
On the Menu Monday at StoneGable
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