Ham and Asparagus Quiche
Yield: 8 servings
Calories: 369kcal
Delicious asparagus quiche is the perfect dish to make for Easter or brunch. The buttery crust is filled with egg custard, ham, leeks, chives, and asparagus.
Ingredients
Pie Crust
- 1 ¼ cups (178 g) all-purpose flour
- ½ teaspoon (3 g) kosher salt
- ½ teaspoon (3 g) sugar
- ½ cup (113 g) unsalted butter, cut into ½" cubes, chilled
- ¼ cup (60 ml) ice water, divided
Quiche Filling
- 1 tablespoon (15 g) unsalted butter
- 1 ½ cups (117 g) leeks, white and light green parts halved, thinly sliced
- 1 teaspoon (3 g) kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 cup (140 g) asparagus, cut into ¼" coins
- 4 large eggs
- 1 ¼ cups (300 ml) half-and-half
- ⅛ teaspoon ground nutmeg
- 1 tablespoon (3 g) chopped chives
- 8 ounces (227 g) ham steak, cut into ¼" cubes
- 1 cup (113 g) shredded swiss cheese
Instructions
- Break Down the Butter – In a large bowl, whisk together the flour, ½ teaspoon salt, and sugar. Add ½ cup cubed butter and cut into the flour mixture using your hands or a dough cutter until the mixture resembles coarse crumbles with some pea-sized pieces.
- Hydrate the Dough – Add 2 tablespoons of ice water. Combine with your hands until the dough holds together when squeezed with your fingers. If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
- Rest the Dough – Place the dough onto a work surface and form it into a ¾-inch-thick disk. Wrap tightly in plastic and refrigerate until firm, at least 1 hour, or freeze for 30 minutes.
- Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. Dust the counter and dough with flour. Use a rolling pin to roll it into a 14-inch circle, slightly thicker than ⅛-inch thick.
- Form the Crust – Place the rolled-out dough into a glass 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess dough leaving a ½-inch overhang over the edge. Tuck the extra dough underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Place the pie dish in the freezer for 20 minutes.
- Preheat the Oven – Set the oven rack in the middle position. Heat to 350°F (177°C).
- Saute the Vegetables – In a large skillet, melt 1 tablespoon of butter over medium heat. Add leeks, asparagus, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, occasionally stirring, until the asparagus is crisp-tender and bright green, 5 minutes; let cool.
- Make the Custard Filling – In a large bowl, whisk the eggs, half-and-half, ½ teaspoon salt, ½ teaspoon pepper, a pinch of nutmeg, and chopped chives.
- Bake – Place the pie crust on a rimmed baking sheet. Evenly sprinkle with ham, the leek and asparagus mixture, and Swiss cheese. Pour the egg custard on top and bake until the center of quiche is just set, 50 to 60 minutes.
- Cool & Serve – Cool the quiche on a wire rack until it reaches room temperature, about 1 ½ to 2 hours. Slice and serve.
Notes
- Store-bought Crust: For an unbaked refrigerated crust, follow the same instructions for shaping and baking. If using a frozen crust, allow it to defrost before using.
- Storing: Cool completely, cover, and refrigerate for up to 7 days.
- Freezing: The whole quiche or slices can be wrapped and stored in a plastic bag for up to 1 month.
- Reheating: Reheat refrigerated individual slices in the microwave in 15-second intervals on high power until warmed through. Alternatively, bake slices in the oven at 375ºF (191ºC) on a foil or parchment paper-lined sheet pan, about 10 to 15 minutes. If frozen, bake sliced for 20 to 25 minutes. Defrost a whole quiche, then bake until warmed through.
Nutrition
Calories: 369kcal | Carbohydrates: 20g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 166mg | Sodium: 625mg | Potassium: 158mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1400IU | Vitamin C: 6.6mg | Calcium: 190mg | Iron: 2.2mg
Recipe Link