This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
This ham, asparagus and gruyere quiche is ideal for brunch for a crowd: it should be made ahead, can be served at room temperature, and it’s delicious!
It’s #BrunchWeek! I look forward every year to #BrunchWeek — brunch is one of my favorite meals! Whether we cook at home, or eat out, I love brunch. Our sponsors love brunch, too, and make sure you pop over to the sponsors and giveaway information post to see the great prizes you can win, and the entry form!
My first recipe for this year’s BrunchWeek is a classic — quiche. It’s perfect for eat-at-home brunches, because it should be made ahead, and can be served at room temperature. And the flavor combinations are nearly endless!
This one uses fresh Michigan asparagus, cubed ham, and gruyere cheese. Gruyere is a hard cow’s milk cheese from Switzerland. If you’ve ever had an authentic crock of French onion soup, gruyere is what’s traditionally melted over the top. Its mildly nutty flavor adds savoriness to the quiche.
The egg base consists of Eggland’s Best eggs and half-and-half. Different sources will tell you different ratios, but I prefer 4 eggs to 1 1/4 cups half-and-half. Anything more than that will cause the mixture to run over the crust! And no matter the filling, I always add a pinch of nutmeg in addition to salt and pepper.
Eggs need to cook low and slow, which isn’t enough to tenderize the asparagus, so it needs a quich saute in butter to soften before being added to the quiche. Try to drain off most of the butter before adding to the quiche, otherwise, it’ll throw off the liquid ratio and take longer to set the eggs.
If you’re serving this gruyere quiche on the same day as baking, be sure to let it cool until just warm to the touch before slicing, otherwise, you’ll just have a runny mess. Otherwise, cool to room temperature then chill (covered in tinfoil) until ready to serve. Let it sit at room temperature for 30 minutes (or even let it sit for 15-ish minutes in a 250-degree oven to warm it) before serving.
[amazon_link asins=’B000G0KJG4,B0000CF3U9,B00004OCNS,B004YZENBY,B0093G0A3O,B00004OCMB’ template=’ProductCarousel’ store=’theredheadbak-20′ marketplace=’US’ link_id=’9be74703-48eb-11e8-9fed-55d67991912d’]
- 4 tbsp unsalted butter
- 1 lb fresh Michigan asparagus, woody ends trimmed and chopped into 1-inch pieces
- Kosher salt and pepper
- 1 9-inch pie crust, storebought or homemade
- 8 oz ham steak, cubed
- 4 large Eggland's Best eggs
- 1 1/4 cups half-and-half
- Pinch of nutmeg
- 8 oz Gruyere cheese, shredded
- Place a baking sheet in the oven. Preheat oven to 350 degrees.
- Melt the butter in a large saucepan. Add the asparagus and saute for 5 minutes, season with salt and pepper. Remove from the heat and set aside.
- Lay the pie crust in a 9-inch pie plate, and trim the edges. Dock with a fork.
- In a bowl, toss together the ham, asparagus pieces, and gruyere cheese. Pour into the prepared pie crust.
- Wipe out the bowl. Add the eggs, half-and-half, and nutmeg; whisk to combine, season with salt and pepper. Pour into the pie crust.
- Carefully place the pie plate in the oven on the preheated baking sheet. Bake for 1 hour, or until the center of the quiche does not move when gently shaken.
- Cool on a wire rack until just warm, then slice and serve (or cool to room temperature, then cover with tinfoil and chill until ready to serve).
Nutrition Information:Yield: 1 Serving Size: serving
Amount Per Serving: Calories: 366 Saturated Fat: 12g Cholesterol: 147mg Sodium: 590mg Carbohydrates: 14g Fiber: 1g Sugar: 1g Protein: 20g
Take a look at what the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife
Hazelnut Milk Punch from Culinary Adventures with Camilla
Irish Coffee from My Catholic Kitchen
Strawberry Frosé from Love and Confections
Everything Bagel Dip from Rants From My Crazy Kitchen
BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make
Cauliflower Waffles from Caroline’s Cooking
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table
Farmers Casserole from A Day in the Life on the Farm
Ham & Artichoke Strata from The Chef Next Door
Ham, Asparagus and Gruyere Quiche from The Redhead Baker (recipe above)
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures
Mom’s Egg Salad Sandwich from Girl Abroad
Spicy Pimento Cheese Omelet from For the Love of Food
BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear’s Wife
Caramel Apple Dutch Baby from The Bitter Side of Sweet
Carrot Cake Muffins from A Kitchen Hoor’s Adventures
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.
Coconut Raspberry Skillet Pancake from Books n’ Cooks
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman
Snickerdoodle Pancakes from Mildly Meandering
Toasted Coconut Granola from Cooking With Carlee
BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks
Corned Beef Hash Benedict from Sweet Beginnings
Mini Breakfast Pot Pies from Forking Up
BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee
Refrigerator Pickled Asparagus from Shockingly Delicious
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.