I’m isolated at home because of the order to stay home, so I had to adapt! I used a frozen pie crust instead of making one, used a regular white onion instead of a shallot, and feta cheese instead of Gruyere. It turned out great!
This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.
Prep Time : 1 hour, 30 minutes
Cook Time : 30 minutes
Yield : Serves 6 to 8
INGREDIENTS
- 1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe)
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, thinly sliced
- 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces
- 1/2 pound ham, cut into 1/4-inch cubes
- Freshly ground pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- 6 ounces Gruyère cheese, grated (1 1/2 cups)
- 10-inch tart pan
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