Take-out Tuesday, Loaded Ham & Asparagus Alfredo Pie

the Painted Apron

5 years ago

This Ham & Asparagus Pie is loaded with goodies!

It is full of ham, bacon, asparagus, corn, and green onions,

tossed with Alfredo sauce and cheeses

and bound together with an egg milk mixture

It’s another version of What’s in the Refrigerator Quiche

Leftover this and a little bit of that…

I had two ears of corn, a bunch of asparagus, 1/2 box of pie crusts,

1/2 jar of Alfredo, green onions and shredded cheeses,

bacon plus leftover ham in the freezer

I love to get creative with what I have

instead of making a trip to the grocery store

I cooked the bacon

and sauteed the ham with a little bacon grease

to give it a little more flavor and color

I roasted the corn and cut it off the cob,

the asparagus was cooked crisp tender and cut

and the onions and ham were chopped

I used a deep gratin dish instead of a traditional quiche dish

or deep dish pie pan

because I had so much filling

I felt like it needed something bigger

I spread a thin layer of Bourbon Bacon Jam on the bottom of the crust

You can also use a flavorful mustard~

this not only adds another layer of flavor,

it keeps the crust from getting soggy

Okay, everybody in the pool!

I sprinkled in some cheese and poured in the Alfredo

I gently tossed everything around

and then poured in the egg and milk mixture

that will help bind everything together as it bakes

Parmesan cheese covers the top

At this point you can cover it and place in the refrigerator for baking later

When I’m in charge of cooking dinner,

I like to make something I can prepare earlier in the day

and just pop it in the oven later

Bake for 45-55 minutes and dinner is ready!

Golden on the outside and creamy goodness on the inside

A cool and crisp green salad is a great compliment to this hearty pie

Loaded Ham & Asparagus Pie

This pie is loaded with asparagus, corn, ham, cheese and bacon coated with Alfredo sauce. It's a hearty 1 dish meal that will help you clean out your refrigerator! Adjust amounts to suit your taste, and substitute cooked chicken or turkey for the ham, or add broccoli instead of asparagus. Customize this recipe to your taste and ingredients!

Course Brunch, Main Course

Cuisine American

Keyword Alfredo quiche, aparagus quiche, dinner pie, ham and vegetable quiche, ham pot pie, loaded ham & asparagus pie

Prep Time 45

Cook Time 55

Servings 4

Equipment

deep dish pie pan or casserole dish

Ingredients

1 raw pie crust dough round
6-8 slices bacon
3-4 thick slices dinner ham
2 ears of corn or 1 1/2 cups corn kernels
1 bunch asparagus
3-4 green onions
4 oz. grated cheddar or cheddar blend cheese
2 oz. grated Parmesan cheese
1 cup Alfredo sauce
3 eggs
3/4 cup milk
Bacon jam or Dijon Mustard optional

Instructions

Roast corn in husks in the oven at 350 degrees for 1 hour, or microwave in husk for 4 minutes per ear. Remove husks* and cut corn from the cobs.
Cook bacon until crispy and drain on paper towels.
Remove all but 1 T bacon grease from skillet and saute ham slices until they begin to brown a little. Remove ham to paper towels.
Break off tough ends of asparagus. Rinse asparagus spears under cool water and wrap in a clean towel. Microwave for 2 minutes on high. Immediately remove from towel to prevent further cooking and cut into 1 inch pieces.
Chop green onions and ham and tear bacon into large pieces.
Place crust into deep pie dish, casserole dish or gratin dish. Spread dough with bacon jam or mustard if desired
Place corn, asparagus, onions, ham and bacon into pie crust. Sprinkle with grated cheddar and add Alfredo sauce. Toss around gently to coat meat and vegetables.
Beat eggs and add milk. Pour slowly over all the ingredients in the pie crust.
Top pie with Parmesan cheese. Dish can be covered and refrigerated for baking later at this point if desired.
Bake at 350 degrees for 45-55 minutes or until crust is golden and pie is set in the middle.

Notes

Serve with a spoon like a casserole rather than cutting into wedges as this pie is less dense than a traditional quiche.

*Cut off husks and cobs a the widest part of the base, then holding by the top of the husk at the other end, gently shake and corn cob will release from husk