How to make it

  • 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.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Others Changes, by that I mean not me, I have yet to make this good looking quiche:
  • Added some chopped red pepper to the quiche, and a splash of balsamic vinegar to the onions as they were caramelizing.
  • The only fresh herb on hand for the salad was dill, so I added in some mixed greens as well.
  • I already had some pie crust in the freezer from the last batch I made, so I used that. Whenever I make pie crust I make a double batch and freeze half if I am only making a single crust pie.
  • Posted by Natashya KitchenPuppies at 28.4.09
  • Labels: Breakie, eggs, Tyler Florence Fridays
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • The only change I am thinking of making to this is to use tiny single serving pans so I can make it look this good on all of the plates!!!! Erma

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
    absolutely delicious ......beautiful too
    i could lick the picture lol

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    " It was excellent "
    cuzpat ate it and said...
    Sounding good!
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    " It was excellent "
    mrsc543 ate it and said...
    This looks and sounds so great. I love the asparagus salad as well. Thanks for sharing this fantastic find!
    Was this review helpful? Yes Flag

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