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    You are in: Home / Recipes / Penzey's Ham and Asparagus Bake Recipe
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    Penzey's Ham and Asparagus Bake

    Average Rating:

     3 Total Reviews

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    • on February 02, 2012

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

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    • on January 23, 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.

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    • on October 10, 2010

      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.

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    Nutritional Facts for Penzey's Ham and Asparagus Bake

    Serving Size: 1 (138 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 196.4
     
    Calories from Fat 102
    52%
    Total Fat 11.4 g
    17%
    Saturated Fat 5.1 g
    25%
    Cholesterol 157.8 mg
    52%
    Sodium 261.2 mg
    10%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.7 g
    2%
    Protein 14.9 g
    29%
    Detailed Nutrition Values About Nutrition Info
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