Thinking Spring: Asparagus, Ham and Swiss Quiche

I think I’m ready for spring.  Yes, I do love the true four season of New England but once the Christmas season is over I really am ready for spring! So to bring a little springtime into a dreary January day I decided to liven up my kitchen with the scents and colors of spring.  Think bright pink tulips for the centerpiece, springtime green asparagus, fresh eggs. 

The results, a delightful Asparagus, Ham & Swiss Quiche. This recipe yields a flaky pie crust (recipe found here) and a light and fluffy egg quiche which can honestly be filled with any vegetable, meats and cheese combination (think bacon & spinach with blue cheese, leek & bacon with gruyere, etc.). We enjoyed this quiche with a light salad on the side and it was the perfect lunch. And of course we had leftovers which can easily be reheated uncovered in a 350 degree oven for 10-15 minutes. 

Asparagus, Ham & Swiss Quiche

2015-01-23 19:38:03

Serves 8

Yields a 9" quiche

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Ingredients

1. 1 cup asparagus, cut into 1" pieces
2. 4-5 oz shredded Swiss cheese
3. 1/4 pound cooked ham, cut into 1/4" cubes
4. 3/4 cup milk
5. 3/4 cup heavy cream
6. 4 eggs
7. 1 egg yolk
8. pinch of freshly grated nutmeg
9. salt and pepper to taste (about 1/4 tsp salt & 1/8 tsp pepper)
10. 1 recipe Flaky Pie Crust (https://www.fromthefamilywithlove.com/?p=49)
11. flour for rolling out dough

To cook the asparagus

1. Boil a small to medium pot of water. Once fully boiling, add the cut asparagus and cook for 2 minutes until bright green and tender. Immediately drain and set cooked asaparagus aside.

For the quiche

1. Preheat oven to 375 degrees
2. On a lightly floured surface, roll out a full recipe of pie crust to about 1/4 inch thick. Place into a glass 9" pie plate, trim edges, and create crust border (I pinched the crust between my thumb and pointer finger. You could press with a fork instead to make it easier). You can also use a store bought pie crust if desired.
3. In a large bowl whisk together the milk, heavy cream, eggs and egg yolk. Season with pinch of nutmeg and salt and pepper. Whisk until fully blended.
4. Sprinkly 1/2 of the swiss cheese into the bottom of your pie crust. Evenly add the ham. Pour the egg mixture into your crust. Top with asparagus pieces and remaining cheese.
5. Bake for 50-60 minutes until puffed and set. Let set on a wired rack for about 5 minutes before cutting.

Notes

1. I used a pie crust shield when baking my quiche. This helps keep the pie crust from getting too dark on the edges. You could also use strips of tin foil over the edges if you don't have a pie shield.

By Jennifer M

Adapted from Martha Stewart

Adapted from Martha Stewart

From The Family https://www.fromthefamilywithlove.com/

Resources:

Pie crust shield: Pie Crust Shield, 9-Inch

Pie plate: Pyrex Glass 9″ Pie Plate

Pie dough mat: Norpro Silicone Pastry Mat

With Love, Jennifer

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