Crustless Ham and Asparagus Quiche with Gruyere Cheese

• Gluten free

• Meat

  • 1 cubed cup 6 ounces ham

• Produce

  • 1/2 lb Asparagus
  • 1 Leek

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup 3 ounces shredded gruyere cheese
  • 1 tbsp Butter
  • 1 1/2 cups Heavy cream

Found on pinchmysalt.com

Description

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 leek, thinly sliced (white and light green parts only)
• 1/2 pound asparagus, cut into 1-inch pieces
• 6 ounces ham, cubed, about 1 cup
• 4 large eggs
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• fresh ground black pepper, to taste
• 3 ounces shredded Gruyere cheese, about 1 cup

Directions

• adapted from The All Purpose Joy of Cooking
• 1. Butter a 9- or 10-inch pie plate or quiche dish. Position oven rack to center position and preheat to 400 degrees.
• 2. Heat a large skillet over medium heat. Add olive oil and butter and swirl to melt butter. Add leeks, and cook, stirring, for a couple minutes until softened. Add asparagus, and cook, stirring, for 5 - 8 minutes, or until just tender. Turn off heat. Add ham and toss together with asparagus. Scrape ham and asparagus mixture into the buttered quiche dish. Sprinkle grated cheese evenly over the top.
• 3. In a medium bowl, whisk together eggs, heavy cream, salt, and pepper. Pour egg mixture over the ham, asparagus, and cheese. Place quiche in the oven and bake for 30 minutes or until quiche is set and a knife inserted in the center comes out clean.