Ham & Asparagus No-crust Quiche

by Kathy and Bruce Jacobs


  • 10-15 spears fresh asparagus
  • 2 cups shredded cheese (Swiss or Cheddar)
  • 1 pound ham (chopped/cubed)
  • 1/4 cup chopped green onion (optional - can use small amount of dried onion instead)
  • 6 eggs
  • 2 cups milk
  • 1.5 cups buttermilk baking mix


  1. Grill asparagus spears slightly (optional).
  2. Cut asparagus spears into smaller pieces.
  3. Layer ham, asparagus, and cheese in liner pan.
  4. In separate bowl beat eggs.
  5. Add milk and baking mix to eggs and mix.
  6. Pour egg mixture over layered ingredients in liner pan.
  7. Bake in 375 degree Dutch Oven for 30-40 minutes.
  8. Quiche is done when knife inserted in center comes out clean


If desired, you can add 6 oz. of sliced mushrooms when you create the dish layers.