Cheesy Ham & Asparagus Quiche

Cheesy Ham & Asparagus Quiche is a rich and decadent recipe that is perfect for a special brunch or dinner. A creamy Parmesan layer is topped with an egg and cream custard that is studded with leftover ham and topped with fresh asparagus.

This Thanksgiving, I made 8 lbs of ham because my dad had requested plenty of leftovers in advance. Well, with only 4 people, we had more than enough leftovers for everyone! I decided to put some of the ham to good use for brunch and whipped up this quiche.

INGREDIENTS

  • Single pie crust
  • ⅔ c. cream cheese
  • 1 c. cubed ham
  • ½ c. green onion, chopped
  • 1 bunch of asparagus
  • ¾ c. shredded Parmesan (divided)
  • 3 eggs
  • 1½ c. heavy cream
  • ½ tsp. salt (divided)

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INSTRUCTIONS

  • Preheat your oven to 350.
  • Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
  • Meanwhile, mix the cream cheese and ⅔ c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
  • Whisk the eggs, cream, green onion and ¼ tsp. salt and slowly pour over the ham and cheese mixture.
  • Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining ¼ tsp. of salt and remaining Parmesan.
  • Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.

*The very center will still have a slight jiggle when moved, but will set as it rests.

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Love & Sparkle,

Mackenzie

Sheet Pan Parmesan Crusted Salmon and Asparagus

One thing I’ve been intrigued with lately is the idea of cooking a meal on a sheet pan. I haven’t even tried one pot pasta recipes yet, probably because I fear soggy noodles or something. I don’t really understand how you can add traditional pasta noodles to cold water and then bring it to a boil and cook it with everything else and end with noodles that have a great texture. I shouldn’t slam it until I try it though, and they usually look really good. I’ve seen a few sheet pan dinners around and I love the idea of that! To throw everything on a sheet tray and bake it all together in the oven seems genius! And in this case the baking sheet is lined in foil so clean up is a breeze!

Once you try this simple dinner you’ll be hooked! You get perfectly golden, parmesan and breadcrumb crusted salmon with a hint of lemon and herb flavor paired with the deliciousness of crisp tender roasted asparagas. I do love healthy dinners and I’m all about less clean up so this meal is definitely my kind of dinner! What’s not to love? You can even use a re-sealable bag for the breadcrumb mixture for one less dish to clean.

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Ingredients

Asparagus

  • 1 1/4 lbs asparagus
  • 2 1/2 Tbsp olive oil
  • 1 clove garlic , minced
  • Salt and freshly ground black pepper

Salmon

  • 4 (6 oz) skinless salmon fillets
  • 1 1/2 Tbsp mayonnaise
  • 1 1/2 tsp lemon juice (zest lemon first)
  • 1 clove garlic , minced
  • Salt and freshly ground black pepper
  • 1/4 cup slightly packed finely grated parmesan
  • 1/4 cup bread crumbs
  • 1 Tbsp chopped fresh parsley
  • 1 1/2 tsp lemon zest
  • 1/4 tsp dried thyme
  • 1 1/2 Tbsp olive oil

Instructions

  • Preheat oven to 400 degrees.
  • Line a rimmed baking sheet with aluminum foil.
  • Spray foil with non-stick cooking spray.
  • Place asparagus in a mound in center of baking sheet.
  • Pour olive oil over asparagus along with garlic and toss to evenly coat.
  • Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your asparagus more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start.
  • If you like it crisp tender and slightly roasted then no pre-roasting needed.
  • Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook.
  • In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet.
  • Season top with salt and pepper.
  • In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened.
  • Spread parmesan mixture evenly over tops of salmon fillets.
  • Bake in preheated oven until salmon fillets have cooked through, about 12 – 15 minutes (for a more golden crust you can broil during the last 1 – 2 minutes of baking if needed).

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Love & Sparkle,

Mackenzie