Ham and asparagus quiche from Cook's Illustrated Annual Edition 1997 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on January 11, 2025

    I made both the Ham and Asparagus Quiche and the Quiche Lorraine from this article and they were probably the best quiches I have ever made. The custards were both light, creamy and delicious. I did add the same amount of Gruyère cheese to both even though the ham quiche did not call for it. I think adding the Gruyere took that quiche to a whole different level of flavor. My guests devoured both quiches and the compliments flowed all through dinner. I also used the pie crust techniques from the article in this issue for partially baked crusts. The extra chilling in the refrigerator and then the freezer took time but I did not have any soggy bottoms with these quiches and the few leftovers were still crisp and flavorful when I reheated them for breakfast.

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