Penzey's Ham and Asparagus Bake
photo by WI Cheesehead
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 2 cups cooked ham, chopped into 1/2-inch pieces
- 1⁄2 cup green onion, chopped
- 2 -3 cups fresh asparagus, cut into 1/2 to 1 inch pieces
- 2 tablespoons butter
- 8 eggs
- 2 cups skim milk
- 1⁄2 cup flour
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 teaspoon salt
- 1⁄2 - 3⁄4 teaspoon dried thyme
- 1⁄2 - 3⁄4 teaspoon cracked rosemary
- 1⁄2 teaspoon granulated garlic or 1/2 teaspoon garlic powder
- 1⁄2 teaspoon ground black pepper
- 1⁄2 - 1 cup cheddar cheese, shredded
directions
- Preheat oven to 425°F Lightly grease a 9x13-inch baking pan.
- Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently.
- If you like, add the ham to saute for the last 2 minutes.
- When they vegetables are tender, add them to the baking pan along with the ham.
- In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper.
- Beat until smooth and pour over the ham mixture.
- Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean.
- Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted.
- Let set a few minutes before cutting and serving.
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Reviews
-
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.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?