Calico Quiche
Submitted by pauly
Loaded quiche with tender asparagus, sweet corn, savory ham, and melted cheddar in a flaky pie crust. Includes both oven and microwave methods for easy weeknight dinners.
YIELD
1 quichePREP
20 minCOOK
45 minREADY
65 minThis is the kind of quiche that doesn’t hold back.
Every slice is packed with tender asparagus spears, golden corn kernels, salty flaked ham, and a generous helping of sharp cheddar cheese. The custard base is rich and silky from half and half beaten with four eggs.
What makes this recipe extra handy is the dual cooking method. Bake it in the oven when you have time, or use the microwave method when dinner needs to be on the table in a hurry.
Serve it warm for brunch with a side salad, or let it cool and slice it for a packed lunch that beats any sad desk sandwich.
Pro Tips
- Drain the asparagus and corn thoroughly. Excess moisture is the enemy of a crispy quiche crust.
- Let the quiche rest for 5 to 10 minutes after baking. The custard firms up and slices much cleaner.
- Swap the ham for crumbled bacon or diced turkey if that’s what you have on hand.
Ingredients
Directions
CONVENTIONAL METHOD: Heat oven to 375℉ (190℃).
Assemble filling: In a bowl, bea teaspoon half and half with eggs.
Stir in asparagus, corn, ham, 1 cup cheese, onion, salt and pepper.
Pour into unbaked pastry shell. Sprinkle with remaining ½ cup cheese.
Bake for 45 minutes or until knife inserted near center comes out clean.
MICROWAVE METHOD: Microwave pastry shell on high for 5 to 6 minutes or until bottom is dry and flaky.
In a bowl, beat half and half with eggs. Stir in asparagus, corn, ham, 1 cup cheese, onion, salt and pepper.
Pour into baked shell.
Mic rowave on low for about 25 minutes or until knife inserted in center comes out clean, rotating ½ turn halfway through cooking.
When almost ready, sprinkle w ith remaining cheddar cheese and microwave 30 seconds.
Let stand 5 minutes before serving.
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