Deep-dish Ham Quiche With Herb And Asparagus Salad Recipe

How to make it

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• 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.
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• 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.
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• 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.
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• 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.
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• 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
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• 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