Quiche A La Mel

Quiches are one of these wonderful “kitchen sink meals” in which you can throw whatever you have in your fridge. The problem with this strategy is that some quiches turn out better than others.

The last time I whipped one up, however, the recipe was worth saving. And fortunately, I actually wrote down the ingredients I used. Another bonus? After experimenting with a variety of exotic cheeses in the past, I found that keeping it simple with Swiss improved the flavor.

For all your moms-of-picky-eaters, this one is kid-approved. As my son Luke said, “It’s not tacos, but it’s a close second!”

Here’s what I threw together.


  • 8-10 stalks of asparagus, cut into 1″ pieces
  • 1/2 onion, diced
  • 1/2 red pepper, diced
  • 1-2 TBSP fresh parsley
  • 3 slices of ham, chopped
  • Salt and pepper to taste
  • 1 cup swiss cheese
  • 4 eggs
  • 1/2 cup whole milk or cream
  • Season with sprinkle of nutmeg, tarragon, garlic powder

Combine first three ingredients (asparagus, onions and peppers) and sauté  4-5 minutes until soft. Add ham and sauté a few minutes more.

In a separate bowl, combine the eggs, cream, cheese, herbs and seasonings. Add the meat and vegetables and pour into an uncooked pie shell.

Bake at 350 about 45 minutes, or until egg mixture is set in the middle.

Variations: For a less fattening quiche, use whole milk. For a vegetarian version, omit the ham and add some additional vegetables. A meaty choice like mushrooms would be a nice replacement.

Melinda Hinson