Deep Dish Ham Quiche With Herb and Asparagus Salad
- Ready In:
- 3hrs
- Ingredients:
- 23
- Serves:
-
10-12
ingredients
-
Pastry
- 2 cups all-purpose flour, plus more
- all-purpose flour, for dusting
- 1 teaspoon salt
- 1⁄4 teaspoon sugar
- 3⁄4 cup unsalted butter, cold and cut into small chunks
- 1 large egg yolk
- 3 tablespoons ice water, plus more if needed
-
Filling
- 3 tablespoons extra virgin olive oil
- 2 large vidalia onions, sliced
- 3⁄4 lb smoked ham, cubed
- 8 large eggs
- 1 quart heavy cream
- kosher salt
- fresh ground black pepper
-
Salad
- 2 lbs asparagus, stems trimmed (2 bunches)
- 4 ounces parmesan cheese, shaved with a peeler
- 2⁄3 cup fresh flat-leaf parsley
- 1⁄3 cup of fresh mint
- 1⁄3 cup fresh dill
- extra virgin olive oil
- 1⁄2 lemon, juice of
- kosher salt
- fresh ground black pepper
directions
-
To make the pastry:
- Combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky.
- Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
- Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour.
- Roll the dough out into a 14-inch circle about 1/4-inch thick.
- Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan.
- Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim.
- Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
- Preheat the oven to 375 degrees F.
-
To make the filling:
- Heat a skillet over medium-low heat, coat the pan with oil, and add the onions.
- Slowly cook the onions, stirring, until they caramelize and release their natural sugars.
- Add a couple of tablespoons of water to help the onions break down, if needed.
- Toss in the ham, cook, stirring, for about 10 minutes to get some color on it.
- Remove from heat.
- In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper.
- Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan.
- Cover loosely with foil and bake for 1 hour and 30 minutes.
- Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly.
- Remove to a wire rack and let cool for 30 minutes.
- In the meantime make the asparagus salad.
-
To make the asparagus salad:
- In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender.
- Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well.
- Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl.
- Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper.
- Toss gently to combine.
- Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim.
- Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.
- Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper.
- Garnish with the asparagus salad on top.
- NOTE: As hand sizes vary, I have indicated the approximate amount of each per 'my handful' -- adjust accordingly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
dojemi
United States