Spring Quiche with Ham and Asparagus

Michael Symon
|
Servings: 8
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easy
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2+ hr

The perfect dish to kick off spring!


  • Ingredients
  • step-by-step directions
Ingredients
All Butter Pie Crust:
  • 1 and 3/4 cups flour (plus more for dusting)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon Kosher salt
  • 1 and 1/2 sticks butter (cold, diced, divided)
  • 1/2 tablespoon white distilled or cider vinegar
  • 3 tablespoons ice water (plus more if needed)
Quiche Filling:
  • 1/2 pound New potatoes
  • 2 tablespoons olive oil
  • 1 cup spring onions (sliced)
  • 1 cup asparagus (trimmed, cut into 1-inch pieces)
  • 1 cup ham (medium dice)
  • 1 cup parmesan (freshly grated, divided)
  • 5-6 large eggs
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon nutmeg (freshly grated)
  • 1/4 cup parsley (finely chopped)
Directions
  • For The All Butter Pie Crust: In the bowl of a food processor fitted with a blade attachment, pulse the flour, sugar and salt. Add 1/2 stick of diced butter and process until combined. Add remaining diced butter and pulse 3-4 times, until the mixture resembles a coarse meal. Add the vinegar then gradually pour in the ice water, pulsing until the dough just comes together in the bowl.
  • Transfer dough to a clean surface and form into a ball. Wrap in plastic and press into a disk shape. Refrigerate for at least 1 hour.
  • On a lightly floured work surface, roll the dough into a 14-inch circle. Press dough into the springform pan, keeping about 1-inch overhang to prevent the crust from sinking during baking. Prick the bottom with a fork. Refrigerate for at least 30 minutes, until completely cold and set.
  • Preheat the oven to 350ºF.
  • Remove dough from refrigerator and fit a piece of foil or parchment paper in the dough, allowing it to come all the way up the sides with overhang. Add dried baking beans or pie weights to fill the crust and bake for about 40 minutes, until golden brown about the edges. Remove the foil and weights or beans, then bake uncovered for an additional 15 minutes, until the crust is golden brown and set on the bottom. Remove from oven and allow to cool completely. Wrap the bottom of the springform pan in foil and set aside. Reduce oven temperature to 325ºF.
  • For the Quiche Filling: In a medium-sized pot, add potatoes, cover with cold water and season with salt. Place over medium-high heat and bring to a boil. Cook the potatoes until fork-tender, about 10 minutes. Drain potatoes and slice 1/4-inch thick. Set aside.
  • Heat a medium saute pan over medium-high heat and add olive oil. Add the onions and season with salt. Cook until they start to soften, about 3 minutes. Add the asparagus, ham and potatoes and continue to cook until the asparagus softens slightly, about 3-5 minutes. Season with freshly cracked black pepper. Remove from heat and allow to cool slightly.
  • Sprinkle 1/2 cup parmesan into the bottom of the crust and spoon the vegetable mixture on top. In a medium bowl, whisk together the eggs, milk, heavy cream, nutmeg, parsley and remaining parmesan and pour into crust. Bake for 1 hour and 30 minutes, until golden brown and set. Tent the crust with foil if the edges begin to get too dark. The center will be slightly jiggly but will continue to set as it cools.
  • Remove from the oven and allow to cool for 10-15 minutes. Use a serrated knife to trim any remaining crust hanging over the edges of the pan. Slice and serve.
  • Tip: Serve with a nice glass of cold Rose for a fun spring brunch!
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