This looks so delicious, Elise! Do you think that using smoked ham would be ok for this dish, or would it give it a strange flavor?

I can't wait to try this after Easter... My daughter LOVES asparagus, so I think that this might just go over in my house!!!

I tried this recipe yesterday and the flavor of the quiche was excellent! Only thing is that it's a bit runny after 32 minutes in the oven, so I left it in there for another 10 minutes. After 2 hours of cooling, it was a bit better but the center of the quiche didn't stay in tact when sliced. I wonder if I should've used 1 cup of heavy cream instead of 1/2 cup milk and heavy cream. Or perhaps cut down on the asparagus?

Hi Wendy,
Did you bake your own crust and pre-bake it, or use a frozen crust? That might make a difference. In any case it could be something to do with the ratio of eggs to cream/milk. I would reduce the liquid by 2 or 3 Tbsp and see if that helps.

Can this be made ahead for company and then reheated in the morning for breakfast. If so,What temp and how long do you reheat in oven?

This was the best quiche I ever tasted! I used 3/4 cup cream and 1/4 cup of water, and the texture was perfect after sitting and cooling for about 1/2 hour.

This looks really great! I'd like to make it for an appetizer in mini muffin tins - do you think it would translate well? I'd probably need to chop everything up a bit finer, but other than that (and shorter cooking time), I don't know what else I should change. Any ideas?
Thanks for all the wonderful recipes!

The trick to avoiding runny quiches while cutting back the fat is twofold:

1. instead of cream, use evaporated milk
2. toss the cheese and any ingredients that are wet or would sweat in flour before putting in

I've found the two to work great.

(this is especially effective if you suffer from greasy (from cheese) quiches)

That looks so gorgeous! What wonderful photos of each step. I'm inspired to make a real quiche. I made a crustless one recently, and it was "blah."

Why do many quiche recipes recommend an unbaked pastry shell? I don't see how any quiche recipe can result in a decent shell on the bottom without pre-baking it. I just prepared a Quiche Lorraine and I neglected to pre-bake the shell, and guess what,... the bottom of the pastry shell was mushy and virtually uncooked. I make quiche infrequently, and agonize over this detail whenever I do make it. Thanks for any advice.

I loved this recipe, except I omitted ham.This quiche turned out perfect.
Thankyou Elise for easy to follow steps!

Unbaked pastry shell? No worries. After decades, yes I'm that old, of struggling to find a bottom crust that isn't soggy, here it is. Bake your raw pastry quiche or pie in the bottom third, or lowest shelf of the oven at 425 F. for 30 minutes; drop the temp. to 350 F. for the remainder of time. For the recipe above, I baked mine 15 minutes longer. For pumpkin pie or fresh berry pies, 30 minutes at 350 F. is usually enough. No, the crust doesn't burn, at least not in an electric oven, if your oven temp. is accurate, but it browns nicely. I use real butter in my pastry shells, so if you use some other fat/s, keep an eye on it just to be sure. Oh, I used non-fat half 'n half in place of heavy cream, 'cause my love of 35 years likes real full fat cheese! It was wonderful.

This quiche was de-licious. Mmm, mmm.
My sister and I made it this evening along with your green bean/thyme/almond recipe in an effort to use up the vegetable drawer contents. We used Swiss cheese instead of Gruyere since it was $19.99/lb! Any ideas where I can find affordable Gruyere? Thanks again, Elise!

For gruyere try Trader Joe's if there is one in your area. ~Elise

I loved this recipe. I used bacon instead of ham and I added some chives to the egg, cream, and milk mixture before pouring it on. I also sprinkled a good bit of gorgonzola cheese on top and put a little less gruyere than called for (I substituted emmenthal), which I highly suggest.

If you are having trouble with soggy crusts it may be worth the extra trip to a health food store or a store that sells whole wheat quiche crust. It has no trans fat or chemicals and is much better for your health. Instead of crustless quiches you can eat these crusts without guilt.

If the quiche is watery try this:
I never use mushrooms unless precooked as they will leave a lot of water in your quiche. Make sure you preblanch the vegetables and dry them well.Dry the asparagus well.

Also I use 1.5 cups of half and half with 4 eggs and 1 cup Swiss cheese. Emmental or gruyere are all similar. This combination never leaves it soggy. I prebake the crust at 400C for 10 minutes.

I made this tonight for dinner with Canadian bacon instead of ham (since that's what I had on hand). I also used a frozen pie crust. I baked it an extra 10 min. since it jiggled a bit in the oven after 35 min of baking. I may have used too much cheese or filling since the liquid spilled over a bit. And when I cut into it, the middle was still a bit mushy/watery after cooling it for 30 min.

Otherwise, it tasted wonderful. Next time, I would like to try a different cheese since Gruyere was a bit too decadent for my taste and maybe some peppers to give it a spicy kick!