Tuesday, May 15, 2012

Asparagus Ham and Goat (Feta) Cheese Quiche

Since I grow asparagus, I love it when bloggers begin posting recipes for it and the moment I saw Cathy’s post for this meal, I knew it would be happening here soon - while I was still harvesting fresh asparagus.  Check out Cathy’s Wives With Knives site for her recipe and super shots of it.

Since Bev won’t eat goat cheese, but likes feta, I decided to make it Greek flavored and use ingredients on hand - here is the recipe I ended up with.

Greek Flavored Asparagus and Ham Quiche
Adapted From Wives With Knives

9” purchased pie shell
½ lb. fresh asparagus, trimmed & cut into 1” pieces
¼ C. diced sweet onion
4 cremini mushrooms, sliced (for the asparagus I was missing)
2 T. olive oil
5 oz. cooked ham, diced (extra for the asparagus shortage)
4 oz. feta cheese, crumbled
3 eggs
1¼ C. half-and-half (I used equal parts milk and heavy cream)
1 T. finely chopped oregano
1½ t. Cavender’s Greek Seasoning, divided
Sea salt and freshly ground black pepper

1. Heat oven to 375* and bake empty pie shell per package directions until lightly browned - remove from the oven and reduce heat to 350 degrees.

 2. I didn’t have enough asparagus to put some on the top so I chopped it all.  Heat olive oil in a medium skillet and add the asparagus, mushrooms, onions, ¾ teaspoon of Cavender’s, S&P and cook until asparagus is barely tender. Mix in the ham and spread mixture on the bottom of the partially baked pie shell.

3. Top asparagus mixture with the crumbled feta cheese.

 4. Combine half-and-half, eggs, oregano, remaining Cavender’s, and S&P, whip well and pour over ingredients in the pie shell

 5. Bake at 350 degrees for 40 minutes (in our oven) until eggs are set. We decided it needed to be brown on top so we stuck it under the broiler for 5 minutes until lightly browned.  Remove from oven and let set on a wire rack for 20 minutes before cutting.

It looked beautiful and had a very good flavor but the feta made it too salty so next time I’ll use just 2 oz. of it and 2 oz of another white cheese, such as jack, and no other salt.  Also, I’ll mix the feta in with everything else as it doesn’t melt well and stayed on top.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  New England Day 1


4/28/2012  meal date


  1. Using feta is tricky. Sometimes it's really salty and sometimes it's not. Can be frustrating....but your quiche is so pretty Larry. A great way to use asparagus.

  2. I'm definitely craving a quiche now! I love asparagus season also!!

  3. You made that?? It looks as if Ina stopped in and whipped that up. Since I've discovered goat cheese, it's been awhile since I've purchased feta, but I remember some of it is very salty.

  4. I am not much of a quiche fan, but this looks incredibly good!!

  5. Bev...I don't like goat cheese either. It appears to be the "buzz food ingredient" in the past couple of years. Your interpretation looks wonderful. Thanks.

  6. Don't you just love quiche for how versatile it is? I don't think I ever make exactly the same combination of flavors twice. Love your addition of mushrooms and Greek seasoning. Many thanks for the link, Larry.

  7. I love asparagus in quiche, but I hadn't thought of using feta. It looks beautiful Larry.

  8. That recipe sounds delicious. Knowing my love for shredded Colby Jack cheese, I'd probably opt to use it instead of the feta or goat. BUT- I would love the quiche since I really like asparagus.

    Have a great day.

  9. Good Lord Larry... it looks fantastic! I wish I had a slice right now for breakfast.

  10. Asparagus pizza is very original! Sounds like a nice meal.

  11. This is such a nice way to use asparagus, Larry. This really sounds delicious. I hope Bev had a great Mother's Day. Blessings...Mary

  12. Larry, Great idea! As you know, we both love asparagus. The goat cheese would definitely work better and of course, I'd skip the mushrooms... For some reason, it's been years since we've made a quiche. Take Care, Big Daddy Dave

  13. We LOVE quiche! Although we prefer a nice sharp cheddar in most of ours. And I agree with using creminis because they add such great flavor!

  14. I am so jealous of your fresh asparagus!! I am already swimming in squash, even though we planted far less of it this year. I need to go searching for some new recipes too!

  15. I love quiche and I like both yours and Cathy's versions.
    I'll remember to cut back if using feta in a recipe to avoid it being too salty.

  16. Hi Big Dude,
    I wonder why I could never succeed making this Asparagus Ham and Goat Cheese Quiche
    How did you do it? I'll try again for sure and this time I'll refer to your recipe as my guide :)
    Thanks also for the tempting food photos. Looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
    Your pics should be on the Food Porn home page, that's for sure!

  17. Bev won't eat goat cheese, didn't know that. Great looking fritatta especially with all that asparagus in it.


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