Ham & 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
Scale
- 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
Find it online: https://thymeforcookingblog.com/2024/04/ham-asparagus-quiche/
