Quiche-Deep Dish Ham and Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp extra virgin olive oil
2 lg onions yellow, Vidalia, sweet, etc., thinly sliced
2 Tbsp water
12 oz cooked ham, cubed
1 sm bunch asparagus, trim & cut in small pieces
6 oz shredded cheese, Swiss or Monterey Jack
7 eggs
3 cups heavy cream
salt and pepper to taste
1 store-bought refrigerated pie crust
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Directions: |
Directions:Press pie crust into 9" springform pan & up the sides. Place foil around bottom of pan & up the sides to prevent any leaks. Place the springform pan on a baking sheet and refrigerate until needed.
Coat large skillet with olive oil; add onions & water. Cook over med-low heat, stirring occasionally, until onions caramelize, about 30 min.
Add ham; cook, stirring occasionally for about 5 min.
Add asparagus; cook another 5 min stirring occasionally. Remove from heat; set aside.
Preheat oven to 375º.
In large bowl combine eggs, heavy cream, salt & pepper. Whisk to combine.
Place about ⅔ of ham mixture on the crust. Top with ⅔ of cheese.
Pour about ⅓ of egg mixture on top.
Repeat with remaining ham mixture, cheese & egg mixture. Filling should be about ½" from the top of the pie crust. If you have extra ingredients, save for scrambled eggs the next day.
Cover quiche loosely with foil; bake for about 90 min. Remove foil; bake for another 20-30 min until quiche is set but jiggles just slightly.
Remove from oven; let cool on a rack for about 30-45 min before serving.
Can be served room temp, cold, or warm. |
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Personal
Notes: |
Personal
Notes: If making the day ahead, let cool to room temperature on a cooling rack, cover and refrigerate. Remove from fridge about 45 minutes before you plan on serving.
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