Ham and Asparagus Quiche by cpeirson


4 large eggs 3/4 cup half-and-half kosher salt and black pepper 1/4 pound baked or deli ham, chopped (1 cup) 1 bunch asparagus (14 ounces), chopped 4 ounces Gruyère, grated (1 cup) 1 store-bought 9-inch pie crust 2 tablespoons olive oil 1 tablespoon white wine vinegar 6 cups mixed greens 1 cup grape tomatoes, quartered (or 1/2 c sun dried tomatoes, chopped)


Heat oven to 325° F. In a medium bowl, beat the eggs, half-and-half, ¾ teaspoon salt, and ¼ teaspoon pepper until combined.

Mix in the ham, asparagus, and Gruyère. Pour into the prebaked piecrust and bake until set, 50 to 60 minutes.

Meanwhile, in a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the greens and tomatoes and toss to coat. Serve with the quiche.