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

Ingredients:

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

Instructions:

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

Two years ago:  Strawberry Chicken Salad Ala Lea Ann

Larry

4/28/2012  meal date