This ham and asparagus quiche is great for a spring brunch, Easter dinner, or even just a weeknight dinner. Make it up to three days in advance and serve at room temperature or reheated.
For the Easter holidays, I figured I’d adapt our mushroom quiche recipe into an asparagus and ham spring brunch dish. It turned out great, my only comment is don’t add salt as the ham brings enough salt to the party.
This will tell you when the quiche is done cooking
The hallmark of a good quiche is the creamy, custard-like texture you get when the quiche is baked just enough without becoming overcooked and rubbery. To achieve this, pull the quiche out of the oven when the sides are set, but it just wobbles a little in the middle if you gently shake the pan.
The quiche will set completely as it cools, leaving you with a perfectly silky slice.
How to store, freeze and reheat quiche
You can make this quiche up to three days in advance. Keep it covered in the fridge. Before serving, allow the quiche to come to room temperature on the counter or gently reheat in an oven at 300°F.
To freeze a baked or unbaked quiche, Let the quiche cool completely, place on a baking sheet and freeze overnight. Once frozen solid, wrap tightly in a double layer of foil and place in a freezer bag. Freeze for up to two months.
Do not thaw before reheating or cooking to avoid a soggy crust. If reheating a par-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 unbaked quiche, bake the quiche as directed in the recipe (starting in a cold oven), but add about 10 extra minutes to allow for cooking from frozen.
Want more great quiche recipes?
Ham and asparagus quiche
ingredients
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1 recipe pie doughenough for 1 crust (see recipe Pâte Brisée)
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2 tablespoon Extra virgin olive oil
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2 Middle shallotsthinly sliced
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10 ounces asparagus spearsCut diagonally into 1 cm long pieces
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1/2 lb hamcut into 1/4 inch cubes
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Fresh ground pepper
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1/2 Cup milk
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1/2 Cup heavy cream
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3 big eggs
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6 ounces Gruyere cheesegrated (1 1/2 cups)
method
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Roll out the dough and place in the tart pan, then freeze:
On a lightly floured surface, roll out the dough into a 12-inch circle. Fit into a 10 x 1 1/2 inch round pie pan (with or without a removable bottom) and press the dough into the corners. Place in the freezer for 30 minutes to chill.
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Pre-bake tart base:
Preheat oven to 350°F. Line the dough with aluminum foil, press down the corners and edges. Fill to the top with baking weights – sugar, dried beans or rice.
Bake 45 minutes. Lift the sides of the aluminum foil to remove the pie weights from the pie pan. Transfer the pre-baked crust to a wire rack to cool while you make the filling. (See blind baking a pie crust for more information on this step.)
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Cook shallots and asparagus:
Heat oil in a large non-stick pan over medium-high heat. Add shallots and cook, stirring, until translucent but not brown, about 1 minute.
Add asparagus. Cook, stirring frequently, until asparagus is just cooked through (al dente), lightly browned, firm, not mushy, 8 to 10 minutes.
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Assemble the quiche:
Increase the oven temperature to 375°F. Set the tart pan on a baking sheet to catch any run-off (especially if you’re using a removable-bottomed pan).
Sprinkle half of the cheese evenly on the bottom of the crust. Spread the asparagus and ham over the cheese and top with the remaining cheese.
In a medium bowl, whisk together the milk, cream, and eggs. Season with freshly ground pepper. Pour over the cheese.
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Bake:
Place in the oven and bake at 375°F until just set in the center, 30 to 35 minutes. Allow to cool on a wire rack for about 10 minutes before slicing.
| nutritional information (per serving) | |
|---|---|
| 487 | calories |
| 32g | Fat |
| 31g | carbohydrates |
| 19g | protein |
