When one eats with the seasons there is always a certain urgency to make the most of it.
If we had fresh asparagus available all year we would probably still have it often because we love it. But there would not be a push to get all of our favorite recipes made in a short period of time before the season is over.
There also would likely not be the arguments, towards the end of the season, over which recipes can still be made and which need to be scrapped for another year.
I won on the quiche but lost on the soup.
Click here to Pin Ham & Asparagus Quiche
PrintHam & Asparagus Quiche
We love quiche – but I don’t make pastry. This quiche has an easy, rice crust.
- Prep Time: 5 minutes
- Oven Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: One Dish Dinners
Ingredients
- 2/3 cup (4.4oz, 125gr) quick-cooking brown or regular Basmati rice
- 1 1/3 cup (11oz, 330ml) chicken broth
- 1 egg
- 1/4 cup (1oz, 30gr) shredded cheese
- 2 tsp olive oil
- 6oz (180gr) ham, cut into small pieces
- 8oz (240gr) asparagus, cut into 1″ (2.5cm) lengths
- 3 – 4 tbs snipped, fresh garlic or regular chives or 1 tbs dried chives
- 1/4 cup (2oz, 60gr) Greek yogurt
- 3/4 cup (6oz, 180ml) milk (or all milk)
- 3/4 cup (3oz, 90gr) shredded cheese
Instructions
- The rice:
- Cook the rice in broth, usually about 16 minutes
- The crust:
- Lightly whisk 1 egg.
- Mix in cooked rice, 1/4 cup cheese.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes.
- The filling:
- Fill a large saucepan half full of water and heat to boiling.
- Blanch asparagus for 3 minutes.
- Remove, drain and refresh in cold water.
- Whisk 3 eggs, yogurt, milk and chives together.
- To assemble:
- When crust is done, remove from oven.
- Spread the ham evenly over the crust.
- Spread the asparagus on top.
- Sprinkle on the cheese.
- Pour egg mixture over all and bake, 30 minutes, 400F (200C).
- Remove from oven and let rest 5 minutes before cutting.
Notes
Spread the rice on a plate to cool for 5 minutes before making crust.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 827
- Sugar: 9.5 g
- Sodium: 1193.2 mg
- Fat: 37.5 g
- Saturated Fat: 17.5 g
- Trans Fat: 0.6 g
- Carbohydrates: 62.8 g
- Fiber: 3.3 g
- Protein: 57.7 g
- Cholesterol: 248.1 mg
If you prefer a shredded potato crust: Turkey & Asparagus Quiche
More photos of the acacia blooms. We have several of the trees around our house, perfuming the air.
Hector was watching me take the photos…. He’s a good boy (sometimes).
Love that you won on the quiche ! It looks so delicious. I can’t make it due to dire risk of eating it all in one sitting !
It’s good to have leftovers in the fridge….
I love quiche. I would make this without the crust though. Most all of my quiches have no crust. I’m all for using seasonal veggies though. Did I ever tell you I have about six stalks of asparagus growing in my flowerbed in the front yard? No clue where they came from. None. But there they are! Every year I forget about them until they’ve gone to seed. I’m going to make the effort this year to pick them before they do. There wouldn’t be enough for a side, but there would for a quiche!