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.
Ham and Asparagus Quiche RecipePrint
- 1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe)
- 2 tablespoons 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)
1 Roll out dough and fit into tart pan, then freeze: On a lightly floured surface, roll out dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.
2 Pre-bake tart crust: Preheat oven to 350°F. Line 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 sides of aluminum foil to remove pie weights from tart pan. Move pre-baked crust to a wire rack to cool while making filling. (See How to Blind Bake a Pie Crust for more details on this step.)
3 Cook shallots and asparagus: Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute.
Add asparagus. Cook, stirring frequently, until asparagus are just cooked (al dente), slightly browned, firm, not mushy, 8 to 10 minutes.
4 Assemble quiche: Increase oven temperature to 375°F. Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.)
Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese.
In a medium bowl, whisk together milk, cream, and eggs. Season with fresh ground pepper. Pour over cheese.
5 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.
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