Deep-Dish Ham Quiche with Herb and Asparagus Salad

Name: Deep-Dish Ham Quiche with Herb and Asparagus Salad
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 907 grams bunches asparagus (about each), stems trimmed; 1 large egg yolk; 8 larges eggs; 3 Tbsps extra-virgin-olive oil; 473 milliliters all-purpose flour, plus more for dusting; 1 handful fresh dill, hand-torn; 2 handfuls fresh flat-leaf parsley, hand-torn; 1 handful fresh mint, hand-torn; 946 milliliters heavy cream; 3 Tbsps ice water, plus more if needed; 1 lemon, juiced; 12 servings Kosher salt and freshly ground black pepper; 12 servings Extra-virgin olive oil; 113 grams Parmesan, shaved with a peeler; 1 teaspoon salt; 340 grams smoked ham, cubed; 0 teaspoons sugar; 177 milliliters (11/2 sticks) unsalted butter, cold and cut into small chunks; 2 larges Vidalia onions, sliced

Deep-Dish Ham Quiche with Herb and Asparagus Salad might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 750 calories, 18g of protein, and 65g of fat each. It is an affordable recipe for fans of Mediterranean food. If you have kosher salt and pepper, egg yolk, butter, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Watch how to make this recipe.

To make the pastry: combine the flour, salt, and sugar in a large mixing bowl.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

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.

Ingredients you will need

Water

Egg Yolk

Butter

Dough

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

Sprinkle the counter and a rolling pin lightly with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Rolling Pin

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.

Ingredients you will need

Dough

Roll

Equipment you will use

Springform Pan

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Frying Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Onion

Water

Ham

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.

Ingredients you will need

Caramelized Onions

Salt And Pepper

Cream

Crust

Egg

Ham

Equipment you will use

Oven

Bowl

Aluminum Foil

Frying Pan

Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly.

Equipment you will use

Oven

Aluminum Foil

Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.

Ingredients you will need

Asparagus

Equipment you will use

Wire Rack

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.

Ingredients you will need

Asparagus

Water

Equipment you will use

Pot

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.

Ingredients you will need

Asparagus

Water

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Asparagus

Olive Oil

Parmesan

Herbs

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.

Ingredients you will need

Base

Equipment you will use

Spatula