Best 2 Ham And Asparagus Quiche Recipes

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Ham and asparagus quiche is a classic French dish that is perfect for breakfast, lunch, or dinner. It is a savory tart made with a creamy egg custard filling, ham, asparagus, and cheese, all encased in a flaky pastry crust. This versatile dish can be customized to your liking, with different types of ham, asparagus, and cheese, as well as the addition of other vegetables or herbs. With its rich and flavorful filling and golden-brown crust, ham and asparagus quiche is sure to be a hit with everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD



Deep-Dish Ham Quiche with Herb and Asparagus Salad image

Provided by Tyler Florence

Categories     main-dish

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 20

2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

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.

HAM AND ASPARAGUS QUICHE



HAM AND ASPARAGUS QUICHE image

Categories     Egg     Bake     Dinner

Yield 8

Number Of Ingredients 9

1 recipe Pie Dough for Prebaked Pie Shell
4 oz deli baked ham, cut into 1/4 inch dice
8 asparagus stalks, cut on the bias into 1/2" pieces (1 cup)
2 large eggs plus 2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Pinch freshly grated nutmeg

Steps:

  • Heat oven to 375 degrees. Follow the directions for partially baking the pie shell until light golden brown. Remove the pie shell from the oven but do not turn off the oven. Meanwhile, blanch asparagus in 1 quart salted boiling water until crips-tender, about 2 minutes. Drain thoroughly. Whisk all the remaining ingredients except for ham in a medium bowl. Spread ham evenly over the bottom of the warm pie shell and set the shell on the oven rack. Pour the custard mixture into the pie shell (it should come to about 1/2 inch below the rim of the crust). Bake until light golden brown, a knife blade inserted about 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32 to 35 minutes. Transfer the quiche to a rack to cool. Serve warm or at room temperature.

Tips:

  • To ensure a crispy quiche crust, pre-bake the pie crust before filling it with the egg mixture.
  • Use fresh asparagus for the best flavor and texture. If using frozen asparagus, thaw and pat dry before using.
  • If you don't have heavy cream, you can substitute milk or half-and-half.
  • Season the quiche filling with salt, pepper, and nutmeg to taste.
  • To prevent the quiche from overcooking, check it 10 minutes before the recommended baking time. It is done when the center is just set and a toothpick inserted into the center comes out clean.
  • Let the quiche cool for at least 15 minutes before slicing and serving.

Conclusion:

This ham and asparagus quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's perfect for a special occasion or a simple weeknight meal. With its creamy filling, flaky crust, and savory flavors, this quiche is sure to be a hit with everyone who tries it.

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