This is such an easy recipe, and the fact that it is a crustless quiche makes it that more more lovably easy. For presentation I took a different turn, baking and serving the quiche in individual plain white ramekins. Of course you can prepare this in a traditional quiche manner, baking in a pie pan and slicing to serve. The individual servings suited our brunch needs as it was just my husband and myself, however quiche is one dish that is super easy to save as leftovers too!
Quiche is a perfect recipe for anytime, but I especially love a good quiche for brunch! The great thing about quiche is you can really pretty much add whatever you want, ensuring your flavor combinations hit the mark.
We decided to do these nice individual quiches one quiet Sunday for brunch and they came out perfect. If you are looking for something to do with that leftover ham from Easter...here you go. Looking for a simple yet elegant Mother's Day brunch recipe...here you go. A healthy lunch possibly with a small simple side salad...yes please! Someone who like breakfast for dinner...quiche is it. Busy work week and need some quick breakfast options...reheat a slice of quiche in minutes.
The ham rounds out the flavors in this recipe (bacon or pancetta can be used as a substitute). I used lactose free milk so my husband could eat this with ease, but really any milk or cream can be used. If you are looking for a creamy quiche, you may want to go with real cream.
Below is my recipe for this quiche, but as I always like to tell people keep in mind a recipe is just a guide, definitely customize to your liking and share your results.
Some tips on a couple things I did do:
- There is plenty of fresh asparagus all throughout the dish (the star if you ask me!), but I also made sure to gently place some asparagus tips on the top of the quiche batter just before placing in the oven, giving a more pleasant presentation, as well as making sure the asparagus really was front and center like I wanted it.
- If doing a full size quiche in a 9-inch pie crust, I strongly recommend taking some of the spears and cutting them to equal length, then creating a pattern with them on the top of the quiche using the same method I did above.
- Try to get fresh thinly sliced asparagus. The thin asparagus cooks perfectly and does not need to be blanched first. If all you have available to you is thick asparagus, you may need to blanch them first so they cook properly.
- Once pouring the mixture in your baking dish, whether it is a ramekin, pie dish, or something else, use a fork to make sure the asparagus, ham, and cheese are evenly distributed throughout before baking, and not lumped up in one spot.
- Plan to allow the quiche to rest and set for about 10 minutes before serving. (My quiche tends to rise a bit and settle a little as it sets, don't rush it, give it time to set and cool a little).
- Serve your ramekins on fun plates, since the ramekin may still be hot, this allows for easier handling and eating.
- For a healthier version leave out the ham and use low-fat milk and low-fat or fat free cheese.
Crustless Asparagus Quiche with Ham Recipe
(this recipe is for baking in ramekins)