Ham and asparagus quiche is a favorite use for leftover ham. Served as breakfast, brunch or supper, quiche can be prepped well ahead of time to give you more time with friends and family.

1-1/2 pounds fresh asparagus or 20-ounces frozen
1 pound cooked ham
2 cups Swiss cheese
1/2 cup onion
6 eggs
2 cups milk
1-1/2 cups buttermilk baking mix
2 tablespoons dried vegetable flakes
1/4 teaspoon pepper, freshly cracked and ground

Preheat oven to 375°. Generously grease 2 9-inche pie pans.

If you’re using fresh asparagus remove the fibrous part of the stalk. Wash and pat the asparagus dry and chop into bit sized lengths. Chop the onion. Grate the cheese.

In a large bowl, beat the eggs. Add the milk, baking mix, vegetable flakes and pepper.

Spread the asparagus, ham, cheese and onion into the prepared pie pans. Gently pour the egg mixture over the asparagus mixture adding half to each pie pan.

Bake for 25 – 35 minutes until lightly browned and a knife inserted hear the center comes out clean.

Yield: 12 servings.

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