Ham and Asparagus Quiche
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Category
Breakfast and Brunch
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Cusine
American
What do you need?
How to make?
Ingredients
1 recipe pie dough, enough for one bottom crust
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
Directions
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 , pressing dough into corners. Transfer to freezer to chill for 30 minutes.
Preheat oven to 350 degrees 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.
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 , slightly browned, firm, not mushy, 8 to 10 minutes.
Increase oven temperature to 375 degrees F. Place tart pan on a baking sheet to catch any run-off there might be
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.
Transfer to oven, and bake at 375 degrees F until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.
