Asparagus quiche with cooked ham in egg milk

Name: Asparagus quiche with cooked ham in egg milk
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g green asparagus; 7-10 Tbsp Salt; 8-9 discs Boxed white bread (à approx. 30 g); 5 Eggs (size M); 125 ml Milk; 125 g Whipped cream; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp freshly grated nutmeg; 50 g freshly grated Parmesan cheese; 3 discs cooked ham (approx. 50 g each); 7-10 Tbsp Grease; 7-10 Tbsp chervil, parmesan slicer, colourful pepper and boiled ham

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g green asparagus
7-10 Tbsp Salt
8-9 discs Boxed white bread (à approx. 30 g)
5 Eggs (size M)
125 ml Milk
125 g Whipped cream
7-10 Tbsp freshly ground white pepper
7-10 Tbsp freshly grated nutmeg
50 g freshly grated Parmesan cheese
3 discs cooked ham (approx. 50 g each)
7-10 Tbsp Grease
7-10 Tbsp chervil, parmesan slicer, colourful pepper and boiled ham

Directions

1
Clean the asparagus, cut off the lower woody ends. Wash the asparagus, place in boiling salted water and cook for 8-10 minutes. Carefully lift them out of the water and let them drip off on kitchen paper.
2
Lightly toast the slices of bread. Mix eggs, milk and cream. Season well with salt, pepper and nutmeg. Stir in Parmesan cheese. Grease a tart tin (approx. 26 cm Ø). Cut off 1/3 of the bread slices (upper part), place them on the edge of the tin, spread the rest of the bread in the tin.
3
If necessary, cut it to size again. Place the ham on top. Add the asparagus and pour the egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Remove from the oven and serve immediately.
4
Garnish as desired with chervil, parmesan slices, colored pepper and strips of cooked ham.