This satisfying spring quiche is terrific for brunch, Easter dinner, or a breakfast-for-dinner weeknight meal.
The quiche will set completely as it cools, and you’ll be left with a perfectly silky slice.
Freeze for up to 2 months.
Simply Recipes / Elise Bauer
Transfer to the freezer to chill for 30 minutes.
Line the pastry with aluminum foil, pressing into the corners and edges.
Fill to the top with baking weightssugar, dried beans, or rice.
Simply Recipes / Elise Bauer
Bake for 45 minutes.
Lift the sides of the aluminum foil to remove pie weights from the tart pan.
Move the pre-baked crust to a wire rack to cool while making the filling.
Elise Bauer
Heat the oil in a large nonstick skillet over medium-high heat.
Add the shallots, and cook, stirring, until translucent but not brown, about 1 minute.
Sprinkle half the cheese evenly over the bottom of the baked crust.
Elise Bauer
Spread the asparagus and ham over the cheese and then top with the remaining cheese.
In a medium bowl, whisk together the milk, cream, and eggs.
Season with fresh ground pepper.
Elise Bauer
Pour over the ingredients in the tart pan.
Transfer to oven and bake at 375F until just set in the center, 30 to 35 minutes.
Cool on a wire rack for about 10 minutes before slicing.
Elise Bauer
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