Quiches are perfect for Sunday brunch...or lunch...or dinner. It's delicious warm, cold or room temperature. Honestly, quiche is one of those odd foods that knows no boundaries. It's savory egg pie for crying out loud. It refuses to be categorized. That's just quiche for you though. It does what it wants.


15 Minutes


40 Minutes




1 Pie Crust

10 Eggs Plus 2 Egg Yolks

6 oz Honey Baked Ham diced

1/2 Bunch Asparagus cut into coins

4 oz Swiss Cheese grated

1 Small Shallot minced

2 Garlic Cloves minced

1/2 CUP Heavy Cream

1/2 TSP Salt

1/2 TSP Black Pepper freshly ground

3 TBSP Chives thinly sliced

1/2 TSP Baking Soda

1/2 TSP Baking Powder

2 TBSP Extra Virgin Olive Oil


Preheat the oven to 350 degrees. Crack the whole eggs into a large mixing bowl. Add the remaining two egg yolks, cream, salt, pepper, baking soda, and baking powder. Whisk to combine and put to the side. In a large skillet over medium heat, cook the asparagus for two minutes. The goal here is to draw some of the moisture out of the asparagus so it does not end up in your quiche. Add the shallot and garlic and cook for another minute, or until soft. Remove from heat, let cool and add to egg mixture. Add ham, chives and cheese to egg mixture and gently stir to incorporate. I like to save a small amount of the shredded cheese and sprinkle it on top of the quiche toward the end of the baking process. Gently pour the mixture into your pie crust. Take a piece of tin foil big enough and then some to cover the top and create a tent over the quiche. This is not strictly necessary, but you'll end up with a better result. Carefullly deposit the quiche in the preheated oven and set a timer for 20 minutes. When the timer sounds, remove quiche from oven, carefully remove foil tent (it will be hot!), and sprinkle top of quiche with more cheese if you are so inclined. Put quiche back in oven and set the timer for another 20 minutes. I check my quiche regularly at the end of the cook time for doneness. You will know the quiche is down by how the center moves. It should jiggle cohesively. It is okay (maybe even ideal) if the very center of the top looks a little undone. The residual heat from the quiche will finish the job and leave you with a perfectly cooked quiche. Let cool and cut into wedges. Enjoy!