Enjoy this leftover ham & asparagus quiche the next time you have some leftover holiday ham to use up — it’s fluffy, tangy, and all comfort food, all the time!
Good evening, all. I thought that tonight it would be fun to share what else I did with some of my leftover ham this week, because it’s so much fun to incorporate into different recipes. This Leftover Ham & Asparagus Quiche gets its tangy creaminess from sour cream rather than milk, while a little Dijon mustard and sharp cheddar just enhance that tangy flavor in contrast to the salty ham and the… well, how do you actually describe the flavor of asparagus, anyway?
It’s… so… fluffy! Today’s quiche recipe was inspired both by my leftover ham and by the fact that cage free eggs have been on sale at both my local Trader Joe’s and ALDI stores. Our backyard chickens experiment ended up spoiling cheap eggs for me; I find I can taste the difference (and often justify the price differential) with cage free.
Oh and also — because ALDI pie crusts are the bomb.
Leftover Ham & Asparagus Quiche
Ingredients
1 Tbsp olive oil
1/4 cup diced onion
1/2 lb asparagus, cut into bite sized pieces
1 cup leftover diced ham
1 refrigerated pie crust
1 cup shredded sharp cheddar
4 large eggs
1 cup sour cream
1 Tbsp Dijon mustard
1/4 tsp cayenne
Sea salt, to taste (go light, because the ham is salty)
Black pepper, to taste
Directions
Preheat oven to 375 degrees and take the pie crust out of the refrigerator.
Wash asparagus and discard woody ends, then chop into bite-sized pieces. Dice the onion and the ham.
Heat olive oil in a large skillet over medium heat for one minute, then add the onion and asparagus. Saute for about six minutes until asparagus is bright green, stirring occasionally. Stir in the ham and turn off the heat under the pan.
While the asparagus is sauteing, press the pie crust into a pie plate, crimping the edges. Also: In a large bowl, whisk together the eggs, sour cream, mustard, and seasonings until well combined.
When the asparagus is done, arrange the sauteed vegetables and ham in the bottom of the pie crust and top them evenly with shredded cheddar. Pour the egg mixture over the veggies and ham.
Bake your ham & asparagus quiche at 375 degrees for 45 minutes, or until it starts turning golden brown and is no longer jiggly in the middle. Let your quiche cool for just a few minutes before slicing, then enjoy!
Note: Swiss is more traditional for a ham quiche and would likely also be quite nice, but cheddar is what I had on hand today — and the sharp cheddar works nicely with the tangy sour cream, here.
Ham + Cheese = Comfort Food in a Pie Plate
Leftover ham & asparagus quiche is such a lovely cold weather comfort food recipe. And yes, you really do only need four eggs here — with all of the filling + sour cream, this quiche puffs up nicely, and you’ll run the risk of overflow if you use more. Enjoy yours as dinner, breakfast, or brunch, because quiche: It is versatile.
Leftover Ham & Asparagus Quiche, printable recipe
Leftover Ham & Asparagus Quiche
Ingredients
- 1 Tbsp olive oil
- 1/4 cup diced onion
- 1/2 lb asparagus cut into bite sized pieces
- 1 cup leftover diced ham
- 1 refrigerated pie crust
- 1 cup shredded sharp cheddar
- 4 large eggs
- 1 cup sour cream
- 1 Tbsp Dijon mustard
- 1/4 tsp cayenne
- Sea salt to taste (go light, because the ham is salty)
- Black pepper to taste
Instructions
- Preheat oven to 375 degrees and take the pie crust out of the refrigerator.
- Wash asparagus and discard woody ends, then chop into bite-sized pieces. Dice the onion and the ham.
- Heat olive oil in a large skillet over medium heat for one minute, then add the onion and asparagus. Saute for about six minutes until asparagus is bright green, stirring occasionally. Stir in the ham and turn off the heat under the pan.
- While the asparagus is sauteing, press the pie crust into a pie plate, crimping the edges. Also: In a large bowl, whisk together the eggs, sour cream, mustard, and seasonings until well combined.
- When the asparagus is done, arrange the sauteed vegetables and ham in the bottom of the pie crust and top them evenly with shredded cheddar.
- Pour the egg mixture over the veggies and ham.
- Bake your ham & asparagus quiche at 375 degrees for 45 minutes, or until it starts turning golden brown and is no longer jiggly in the middle.
- Let your quiche cool for just a few minutes before slicing, then enjoy!
Notes
More ideas for leftover ham?
If you are looking for more ways to use up your leftover ham this year, check this out: How to make ham in a Crock-Pot, plus five recipe ideas for leftover ham!
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