Brunch, Main Course
ears of corn or 2 cups kernels
20-30 spears asparagus
diced dinner ham
milk or half and half cream
Place onion in skillet and saute in butter and olive oil over medium low heat for 20 minutes.
Meanwhile, microwave corn in husk for 4 minutes per ear. Cut corn at fat base and remove husks and silk. Cut kernels from cob.
Wrap washed and trimmed asparagus in clean towel and microwave for 2 minutes. Cut into 1 inch pieces.
Add ham to skillet and cook for several minutes to brown and render fat. Add corn and asparagus and cook for 1-2 more minutes
Place crust into deep pie dish or 8 x 8″ square baking dish. Brush bottom with mustard. Fill with vegetable ham mixture and mix in cheese. Top with bacon pieces.
Beat eggs and add milk. Season with pepper. Salt isn’t really necessary due to the saltiness of the cheese, ham and bacon. Pour milk mixture over all.
Bake at 350 degrees for 45-60 minutes until custard has set and top is golden. Let sit for 10 minutes before serving. Makes 4 large, 6 medium or 8 small servings.
Quiche can be made ahead and refrigerated until baking. Freeze leftovers for another meal.
* eliminate the crust if preferred and add 1 more egg to the milk custard
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