For the Easter holiday, I thought I would adapt our mushroom quiche recipe into a Spring brunch dish with asparagus and ham. It turned out great, my one note is to not add any salt as the ham brings enough salt to the party.
How to Tell When a Quiche Is Done Cooking
The hallmark of a good quiche is that creamy, custardy texture that you get when the quiche is baked just enough without becoming over-baked and rubbery. To achieve this, pull the quiche from the oven when the sides are set, but there's just a bit of wobble in the middle when you gently shake the pan.
The quiche will set completely as it cools, and you'll be left with a perfectly silky slice.
How to Store, Freeze, and Reheat Quiche
You can make this quiche up to 3 days in advance. Store it in the refrigerator, covered. Let the quiche come to room temperature on the counter before serving, or gently warm it in a 300°F oven.
To freeze a baked or unbaked quiche, let the quiche cool completely, place it on a baking sheet, and let it freeze overnight. Once frozen solid, wrap it tightly in a double layer of foil and place inside a freezer storage bag. Freeze for up to 2 months.
Do not thaw before reheating or cooking to avoid a soggy crust. If reheating a pre-baked quiche, place in a cold oven, set the oven to 350°F, and bake for about 20 minutes or until warmed through. If cooking an un-baked quiche, bake the quiche as directed in the recipe (starting in a cold oven), but add about 10 extra minutes to account for cooking it from frozen.
Want More Great Quiche Recipes?
Ham and Asparagus Quiche
1 recipe pie dough, enough for 1 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 Gruyere cheese, grated (1 1/2 cups)
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.
Pre-bake the crust:
Preheat the oven to 350°F. 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.
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.
Assemble the quiche:
Increase oven temperature to 375°F. 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.
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.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||9%|
|Total Sugars 4g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|