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Deep-Dish Ham Quiche with Herb and Asparagus Salad Recipe

Deep-Dish Ham Quiche with Herb and Asparagus Salad

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Average Rating:

Total Reviews: 51

Showing 21-30 of 51

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  • on March 30, 2009

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    Needs to be pulled from Quick and Easy. Way too long for a week night!

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  • on February 23, 2009

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    I made this recipe for my husband this weekend as he had been requesting I make quiche. This recipe looked like it would wow and it did turn out wonderful. The quiche itself is very heavy and rich - all of that cream and butter - but the consistency of the filling when finished was very light and fluffy. The freshness of the asparagus salad with the lemon juice and herbs is the perfect compliment to balance out the heaviness and the flavors, though. I made this exactly according to the directions and the cooking/cooling time was right-on and the quiche set perfectly. I read that others had added cheese to the filling and I think it would have made the dish overboard-heavy for me (this also may have been the reason for the cooking time being off for some. The parmesan shaves in the salad are adequate. This recipe will definitely stay in my repetiore! Another wonderful meal - thanks, Tyler!

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  • on May 18, 2008

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    This quiche recipe is wonderful. . .light and fluffy and the Vidalia onions give it a sweet flavor which complements the smoked ham. Great for a brunch! It does take about 3 hours from start to finish. Just make sure to start early if you're having guests over & it will be a hit :

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  • on May 17, 2008

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    this was a delicious dish. it just took SO long to make. the baking times alone where terribly long.

    i find no fault with the flavor. i loved the asparagus...but next time i do a brunch i will choose something that is equally delicious but easier to make

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  • on May 14, 2008

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    I made this for my mother for her special day and everyone at the table loved it! I'll admit I substituted half of the heavy cream with milk and added some cheddar cheese, but the outcome was still delicious! I will definitely check out more recipes from Tyler.

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  • on May 12, 2008

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    The quiche was wonderful - I added diced red bell pepper for some color and a cup swiss cheese. Maybe it was adding the extra ingredients, but this quiche took 2-1/2 hours to bake and I cranked up the oven to by 50 degress for the last 30 minutes to try and get it done! It was still slightly runny in the middle - but I had a hungry Mother's Day crowd drooling at the oven so I microwaved each cut piece for a few seconds and all was well. I would recommend this recipe - but cooking time could be a wild card.

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  • on April 21, 2008

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    loved it

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  • on April 14, 2008

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    This is a really solid and delicious recipe as is, but I personally made a few changes to it for health reasons. Although I made the crust as written, I substituted half lowfat evaporated milk, and half nonfat half and half for the cream. I also added spinach and tomatoes, both of which I thought were delicious in it. Be forewarned, though - it makes a ton of egg mixture! I filled a springform pan, and still filled an additional pie plate (without crust. All that said, I will definitely make this again (although I may halve it..., and will try other veggies and cheese in it as well...

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  • on October 25, 2007

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    I served it with the asparagus salad-both game out great-loved the quiche, it turned out perfect!

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  • on October 24, 2007

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    Delish!

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