Ingredients
-
2
-
1/2
-
2 - 3
-
2
-
8
-
2
-
1/2
-
1/4
-
1/2
-
1/2 - 3/4
-
1/2 - 3/4
-
1/2
-
1/2
-
1/2 - 1
-
Directions
Penzey’s Ham and Asparagus Bake, 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 , Too dry I made about half the recipe using 5 eggs and subbing heavy gream aand half and half for the skim milk , 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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Steps
|
1
Done
|
Preheat Oven to 425f Lightly Grease a 9x13-Inch Baking Pan. |
|
2
Done
|
Melt Butter in Frying Pan Over Medium Heat; Add the Asparagus and Green Onions and Saute Until Tender, About 8 Minutes, Stirring Frequently. |
|
3
Done
|
If You Like, Add the Ham to Saute For the Last 2 Minutes. |
|
4
Done
|
When They Vegetables Are Tender, Add Them to the Baking Pan Along With the Ham. |
|
5
Done
|
in a Large Bowl, Beat Together the Eggs, Milk Mixed With Flour, Parmesan Cheese, Salt, Thyme, Rosemary, Garlic and Pepper. |
|
6
Done
|
Beat Until Smooth and Pour Over the Ham Mixture. |
|
7
Done
|
Bake, Uncovered, For 30 Minutes or Until a Knife Inserted in the Center Comes Out Clean. |
|
8
Done
|
Sprinkle With Cheddar Cheese. Bake an Additional 3-5 Minutes Until the Cheese Is Melted. |
|
9
Done
|
Let Set a Few Minutes Before Cutting and Serving. |
