Deep Dish Ham Quiche With Herb And Asparagus Salad Recipes

HAM AND HASH BROWN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash brown potatoes between paper towels to remove excess moisture. Transfer potatoes to an 8-inch pie dish and press into the bottom and up the sides of the dish to form a crust. Drizzle with melted butter.
• Bake in preheated oven until golden, about 25 minutes. Remove from oven and reduce heat to 350 degrees F (175 degrees C).
• Combine ham, Cheddar cheese, onion, and bell pepper in a bowl; spread mixture over potato crust. Beat eggs, milk, salt, and black pepper in the same bowl; pour over ham mixture.
• Bake in oven until eggs are set, 25 to 30 minutes.

ASPARAGUS HAM QUICHE

Steps:

• In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted in the center comes out clean.

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

DEEP DISH QUICHE WITH GARNISHES

Steps:

• Roll dough to a 15" round on a lightly floured work surface; trim edges. Fit dough into a 9" springform pan, letting dough fold over itself slightly around the edges so that it creates a gently pleated, rippled effect (the dough will extend above top of pan). Place pan on a rimmed baking sheet. Chill 1 hour, or freeze 20 minutes.
• Preheat oven to 350°F. Dock bottom surface of dough with a fork. Line dough with parchment paper or foil, then fill with dried beans or baking weights. Bake crust on baking sheet until top edge is golden, about 30 minutes. Using parchment, lift out beans, then continue to bake until surface of crust is set and lightly browned and feels dry, 35-40 minutes more. Transfer pan to a wire rack and let cool.
• While crust cools, reduce oven temperature to 325°F. Cook shallots, oil, and 1/2 tsp. salt in a small skillet over medium-low heat, stirring often, until tender and translucent, about 5 minutes. Remove from heat and stir in chives. Spoon filling into cooled crust.
• Vigorously whisk eggs in a large bowl or glass measuring cup. Whisk in half-and-half, pepper, 1 cup crème fraîche, and remaining 1 tsp. salt until combined. Pour custard over filling. Bake quiche until filling is puffed, set, and golden, 60-75 minutes. Transfer pan to a wire rack and let cool at least 1 hour. Release springform, then lift quiche off base using parchment overhang and transfer to a platter or cutting board.
• Serve with braised vegetables, prosciutto, crème fraîche, green goddess dressing, avocado, greens, and lemon wedges alongside for guests to dress their quiche as desired.
• Do Ahead: Crust can be baked 1 day ahead. Store uncovered at room temperature. Quiche can be made 6 hours ahead. Store uncovered at room temperature. Quiche can also be made 1 day ahead; cover and chill overnight. Bring to room temperature 2 hours before serving.

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD

Steps:

• Make the crust: Combine the flour, salt and sugar in a large bowl. Add the butter; mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Beat the egg yolk and 3 tablespoons ice water in a small bowl; work into the dough until the dough holds together without being wet or sticky. Squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Form into a disk and wrap in plastic wrap; refrigerate at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 14-inch round. Carefully roll up the dough onto the rolling pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and side; trim the excess. Put the pan on a sturdy baking sheet and refrigerate until ready to fill.
• Prepare the filling: Put a skillet over medium-low heat and coat with the olive oil. Add the onions and slowly cook, stirring occasionally, until they caramelize, 40 to 45 minutes. (Add a couple of tablespoons of water to help the onions break down, if needed.) Toss in the ham and cook, stirring, about 10 minutes. Remove from the heat.
• Preheat the oven to 375 degrees F. Whisk the eggs in a large bowl until frothy. Whisk in the cream; season with salt and pepper. Arrange the onions and ham in the crust and carefully pour in the egg-cream mixture; the filling should be about 1/2 inch from the top. Cover loosely with foil and bake 1 hour, 45 minutes. Remove the foil and bake until the quiche is set but jiggles slightly, about 30 more minutes. Remove to a rack and let cool 45 minutes.
• Meanwhile, make the salad: Bring a large pot of salted water to a boil; blanch the asparagus until crisp-tender, about 2 minutes. Transfer to a bowl of ice water to stop the cooking, then drain. Slice into small pieces and put in a bowl; add the parmesan and herbs. Add the olive oil and lemon juice and season with salt and pepper. Toss gently to combine.
• Loosen the quiche from the pan with a thin metal spatula, then remove the ring. Transfer the quiche to a plate and cut into wedges. Drizzle with olive oil and season with pepper. Top with the salad.

DEEP DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD

Steps:

• 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.
• NOTE: As hand sizes vary, I have indicated the approximate amount of each per 'my handful' -- adjust accordingly.

DEEP DISH HAM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie shell according to package directions. Remove from oven and set aside to cool.
• Heat olive oil and butter in a large skillet. Add onions and cook over medium-low heat until softened, about 15 minutes. Add ham and cook for an additional 5 minutes. Remove from heat.
• Whisk together eggs, milk, cream and parsley in a medium bowl. Season with salt and pepper.
• Spread the onion and ham mixture over the bottom of the baked piecrust. Pour egg mixture over top.
• Bake for 40-50 minutes or until the filling has set. Cool for 10 minutes before slicing. Serve warm.

DEEP DISH HAM QUICHE

Steps:

• Prepare pie crust as directed. Remove from oven and set aside to cool.
• In a large flat-bottomed fry pan, melt the olive oil and unsalted butter. Cook the onions over low-medium heat, until softened, about 15 minutes. Add cubed ham to pan and cook for 5 minutes more. Remove from heat.
• Preheat oven to 375.
• In a medium bowl, whisk togehter the egg, milk, cream, and parsley and season with salt and pepper.
• Spread the onion and ham mixture in the cooked and cooled pie crust. Pour the egg mixture over the top.
• Place on a baking sheet. Bake in a preheated oven for 50-55 minutes.