This mouthwatering quiche brings together the vibrant flavors of tender asparagus, savory ham steak, and rich Gruyère cheese, all nestled in a delectable crust that will leave you wanting every last bite. The best part? This recipe requires very little cooking and offers the flexibility to skip making the dough if time is of the essence, although the end result is truly worth the extra effort. Whether served as the centerpiece of a satisfying brunch or as a delightful dinner option, this crowd-pleasing recipe is guaranteed to have everyone craving for more.
Serves 4-6
1 1/2 cup all-purpose flour
1 pinch of salt
1/3 cup Gruyère cheese, grated
6 tbsp unsalted butter, chilled
1 large egg
3 tbsp water, chilled
1 small bunch of asparagus 1 ham steak, diced in small cubes
1/2 cup guyère cheese, grated
100ml half-and-half or whole milk
2 eggs
Salt and pepper
1. In a large bowl, mix together salt, Gruyère cheese and flour.
2. Add cold butter cut into small cubes on the top of the flour mix. Working quickly with your fingers, break the butter into flour until the mixture looks like wet sand.
3. Add the egg.
4. Gradually add the chilled water, a tablespoon at a time. Work the dough until it comes together.
5. Form the dough into a ball, wrap it in plastic film, and chill it in the fridge for at least an hour or overnight.
6. Roll the chilled dough into a round shape and place it in a pie dish. Decorate the edge with pie dough dreads if desired, using an egg wash to attach them.
7. Preheat the oven to 400F (200C)
8. Prick the dough every few inches with a fork to allow steam to escape. Chill the crust in the fridge for 15 minutes.
9. Blind bake the crust for 15 minutes by covering it with baking paper and weighing it down with pastry weights (dried beans, rice…).
10. Remove the weights and paper and bake for another 5 minutes until lightly golden. Set aside to cool.
11. Wash the asparagus and cut them into finger-sized pieces, discarding the tough ends.
12. Heat a tablespoon of olive oil in a large pan over medium heat. Sauté the asparagus for 5-10 minutes, stirring occasionally. Set aside.
How to make the Gruyère filling
13. In a mixing bowl, lightly whisk the eggs with the half-and-half and Gruyère cheese. Season with salt and pepper to taste.
14. Set the oven to 375F (190C)
15. Spread the sautéed asparagus and cubed ham evenly over the bottom of the quiche crust.
16. Pour the Gruyère filling over the asparagus and ham.
17. Bake for 30 minutes at 375F (190C), or until the filling is set and the crust is golden brown.
18. Allow the quiche to cool for 10 minutes before serving.
Cheers Xx
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