Cream, eggs, and your choice of fillings makes quiche an easy
and delicious brunch or breakfast dish. Quiche can be made ahead of time and
reheated in the oven or microwave.
Deep Dish Ham Quiche
Pastry:
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
Filling:
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
Salad:
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
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.
