Penzey's Ham and Asparagus Bake

Total Time
Prep 15 mins
Cook 35 mins

This just came in Penzey's Spring '08 catalog. We tried this and it was really yummy! I added the 1 more cup of asparagus and you could use Egg Beaters to reduce the cholesterol. I adjusted the seasonings just a bit.

Ingredients Nutrition


  1. Preheat oven to 425°F Lightly grease a 9x13-inch baking pan.
  2. Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently.
  3. If you like, add the ham to saute for the last 2 minutes.
  4. When they vegetables are tender, add them to the baking pan along with the ham.
  5. In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper.
  6. Beat until smooth and pour over the ham mixture.
  7. Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean.
  8. Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted.
  9. Let set a few minutes before cutting and serving.


Most Helpful

Too dry. I made about half the recipe using 5 eggs and subbing heavy gream aand half and half for the skim milk.

Lorac February 02, 2012

I like the easyiness of this "crustless quiche." Also liked the thyme and rosemary. However if I made this again, I would leave out the ham and parmesan. There was just something I didn't love about it, and perhaps I just had too much ham in mine (but I was trying to use up a big slice of a ham). I would also chop the asparagus in smaller pieces next time. And, perhaps it's just my taste buds don't like the parmesan mixed into the eggs. I would go with more cheddar or something melty on top.

rachel ernst January 22, 2012

Loved the thyme and rosemary flavors. I made half a recipe and used broccoli instead of asparagus. DH loved this one so will be making it a lot.

adopt a greyhound October 10, 2010

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