Name: Ham and Asparagus Quiche
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe ) -; 2 tablespoons extra virgin olive oil -; 2 medium shallots, thinly sliced -; 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces -; 1/2 pound ham, cut into 1/4-inch cubes -; Freshly ground pepper -; 1/2 cup milk -; 1/2 cup heavy cream -; 3 large eggs -; 6 ounces Gruyère cheese, grated (1 1/2 cups) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Ham and Asparagus Quiche

1. 1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe ) -

2. 2 tablespoons extra virgin olive oil -

3. 2 medium shallots, thinly sliced -

4. 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces -

5. 1/2 pound ham, cut into 1/4-inch cubes -

6. Freshly ground pepper -

7. 1/2 cup milk -

8. 1/2 cup heavy cream -

9. 3 large eggs -

10. 6 ounces Gruyère cheese, grated (1 1/2 cups) -

How to cook deliciously - Ham and Asparagus Quiche

1. Stage

Roll out the dough and fit into the tart pan, then freeze: On a lightly floured surface, roll out dough into a 12-inch circle. Fit into a 10x1 1/2-inch round tart pan (with or without a removable bottom), pressing the dough into corners. Transfer to the freezer to chill for 30 minutes.

2. Stage

Preheat the oven to 350°F.

3. Stage

Pre-bake the crust: Line the pastry with aluminum foil, pressing into the corners and edges. Fill to the top with baking weights—sugar, dried beans, or rice. Bake for 45 minutes. Lift the sides of the aluminum foil to remove pie weights from the tart pan. Move the pre-baked crust to a wire rack to cool while making the filling.

4. Stage

Cook the shallots and asparagus: Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add the asparagus. Cook, stirring frequently, until the asparagus are just cooked (al dente), slightly browned, firm, and not mushy, 8 to 10 minutes.

5. Stage

Increase oven temperature to 375°F.

6. Stage

Assemble the quiche: Place the tart pan on a baking sheet to catch any run-off (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the baked crust. Spread the asparagus and ham over the cheese and then top with the remaining cheese. In a medium bowl, whisk together the milk, cream, and eggs. Season with fresh ground pepper. Pour over the ingredients in the tart pan.

7. Stage

Bake: Transfer to oven and bake at 375°F until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.