Alright, now THIS is how you turn simple ingredients into straight-up brunch greatness. This ham and asparagus quiche is loaded with savory ham, tender veggies, creamy eggs, and melty Gruyère—all brought to life with that Dan-O's SPG Tri-O flavor. Whether you’re usin’ up leftovers or just cookin’ to impress, this dish is classy, comforting, and crazy delicious. Perfect for Easter brunch, dinner, or anytime you wanna eat like a champ.
Ingredients
- 2 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic) Seasoning
- 1 refrigerated 9 in pie crust or homemade pie crust
- 1 tbsp olive oil
- 1 large leek, sliced thin and washed
- 1 cup of sliced asparagus
- 8 oz diced ham
- 4 large eggs
- 1 cup milk
- 1 cup shredded Gruyere cheese
Preparation Instructions
- Preheat your oven to 350°F.
- Prep your pie crust per the instructions.
- Heat up some olive oil in a large skillet over medium-high heat. Toss in sliced leeks and asparagus with ½ tablespoon Dan-O’s SPG Tri-O. Sauté for about 4–5 minutes until tender and smellin’ amazing. Set aside.
- In a large bowl, whisk together eggs, milk, and 1½ tablespoons Dan-O’s SPG Tri-O.
- Load up your pie crust with the sautéed asparagus and leeks, then add diced ham right on top.
- Pour that egg mixture over everything, then finish it off with a generous sprinkle of shredded Gruyère cheese.
- Bake for 35–45 minutes until the crust is golden and puffed, and the center is set.
- Let it cool for about 15 minutes, slice it into 8 pieces, and get ready to Yum Yum Get Ya Sum!®
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