ASPARAGUS HAM QUICHE
This fantastic brunch dish is easy to make, has such a nice blend of flavors and looks so inviting. With the eggs, asparagus, ham and Swiss cheese baking into a hearty main dish, I can greet my guests without last-minute fussing in the kitchen. -Joyce Leach, Armstrong, Iowa
Provided by Taste of Home
Categories Brunch
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 772mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD
Provided by Tyler Florence
Categories main-dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- 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.
DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD
Provided by Tyler Florence
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Make the crust: Combine the flour, salt and sugar in a large bowl. Add the butter; mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Beat the egg yolk and 3 tablespoons ice water in a small bowl; work into the dough until the dough holds together without being wet or sticky. Squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Form into a disk and wrap in plastic wrap; refrigerate at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 14-inch round. Carefully roll up the dough onto the rolling pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and side; trim the excess. Put the pan on a sturdy baking sheet and refrigerate until ready to fill.
- Prepare the filling: Put a skillet over medium-low heat and coat with the olive oil. Add the onions and slowly cook, stirring occasionally, until they caramelize, 40 to 45 minutes. (Add a couple of tablespoons of water to help the onions break down, if needed.) Toss in the ham and cook, stirring, about 10 minutes. Remove from the heat.
- Preheat the oven to 375 degrees F. Whisk the eggs in a large bowl until frothy. Whisk in the cream; season with salt and pepper. Arrange the onions and ham in the crust and carefully pour in the egg-cream mixture; the filling should be about 1/2 inch from the top. Cover loosely with foil and bake 1 hour, 45 minutes. Remove the foil and bake until the quiche is set but jiggles slightly, about 30 more minutes. Remove to a rack and let cool 45 minutes.
- Meanwhile, make the salad: Bring a large pot of salted water to a boil; blanch the asparagus until crisp-tender, about 2 minutes. Transfer to a bowl of ice water to stop the cooking, then drain. Slice into small pieces and put in a bowl; add the parmesan and herbs. Add the olive oil and lemon juice and season with salt and pepper. Toss gently to combine.
- Loosen the quiche from the pan with a thin metal spatula, then remove the ring. Transfer the quiche to a plate and cut into wedges. Drizzle with olive oil and season with pepper. Top with the salad.
DEEP DISH HAM QUICHE
This is a fantastic dish for a Brunch, or for a quick lunch, so delicious. I have also made it with cooked bacon, and added chopped green peppers, very good!!
Provided by Chef mariajane
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust as directed. Remove from oven and set aside to cool.
- In a large flat-bottomed fry pan, melt the olive oil and unsalted butter. Cook the onions over low-medium heat, until softened, about 15 minutes. Add cubed ham to pan and cook for 5 minutes more. Remove from heat.
- Preheat oven to 375.
- In a medium bowl, whisk togehter the egg, milk, cream, and parsley and season with salt and pepper.
- Spread the onion and ham mixture in the cooked and cooled pie crust. Pour the egg mixture over the top.
- Place on a baking sheet. Bake in a preheated oven for 50-55 minutes.
Nutrition Facts : Calories 406.6, Fat 29.8, SaturatedFat 11.4, Cholesterol 206.3, Sodium 1182.9, Carbohydrate 15.1, Fiber 0.5, Sugar 2, Protein 19.7
DEEP DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD
Recently previewed on Food 911. It looked amazing. The recipe suggested a 'handful' of the parsley, mint and dill but the computer would not accept that as a measurement. Please see note regarding the amounts at the end.
Provided by dojemi
Categories Vegetable
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 796.4, Fat 65.2, SaturatedFat 36, Cholesterol 390.6, Sodium 1106.8, Carbohydrate 30.6, Fiber 3.3, Sugar 3.3, Protein 24.9
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HAM & ASPARAGUS QUICHE - EATINGWELL
From eatingwell.com
4/5 (1)Total Time 1 hr 5 minsServings 6Calories 280 per serving
- Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion; cook, stirring often, until translucent, 5 to 6 minutes. Increase heat to medium-high and add asparagus; cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add ham and garlic; cook, stirring occasionally, until the ham is lightly browned and the garlic is fragrant, about 2 minutes. Remove from heat.
- Whisk eggs, milk, half-and-half, chives, mustard, pepper and salt in a medium bowl. Fold in the asparagus mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, 30 to 35 minutes. Let stand for 10 minutes. Slice and garnish with additional chives, if desired.
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