Ham and Asparagus Quiche by
Ingredients
4 large eggs
3/4 cup half-and-half
kosher salt and black pepper
1/4 pound baked or deli ham, chopped (1 cup)
1 bunch asparagus (14 ounces), chopped
4 ounces Gruyère, grated (1 cup)
1 store-bought 9-inch pie crust
2 tablespoons olive oil
1 tablespoon white wine vinegar
6 cups mixed greens
1 cup grape tomatoes, quartered (or 1/2 c sun dried tomatoes, chopped)
Instructions
Heat oven to 325° F. In a medium bowl, beat the eggs, half-and-half, ¾ teaspoon salt, and ¼ teaspoon pepper until combined.
Mix in the ham, asparagus, and Gruyère. Pour into the prebaked piecrust and bake until set, 50 to 60 minutes.
Meanwhile, in a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the greens and tomatoes and toss to coat. Serve with the quiche.
Mix in the ham, asparagus, and Gruyère. Pour into the prebaked piecrust and bake until set, 50 to 60 minutes.
Meanwhile, in a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the greens and tomatoes and toss to coat. Serve with the quiche.