Deep Dish Ham Quiche With Herb And Asparagus Salad Recipes

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE

Steps:

• Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
• Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
• Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
• Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

HASH BROWN CRUSTED VEGGIE AND HAM QUICHE

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

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.

WHITE BEAN AND ASPARAGUS SALAD

Steps:

• Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.

DEEP DISH EGGY QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Line an UNGREASED deep dish pie plate with the pie pastry, folding edges over and crimping decoratively.
• Use a measuring cup to portion out the shredded cheese (if you go by the weight in ounces/grams, you will end up with excess cheese, as shredded cheese is very lightweight.) Sprinkle cheese over pastry, following by the meat, and sauteed vegetables (if using).
• Using a whisk, combine the eggs, milk, cream,flour, and melted butter (cooled slightly, but still liquid) until well combined. Season to taste with some salt and white pepper (black is fine if you don't mind seeing the specks). Be careful with the seasoning if you have added bacon, as the bacon already can add quite a bit of salt.
• Pour over the meat, cheese, and veggies.
• Using a microplane grater or a nutmeg grater, freshly grate a light dusting of nutmeg over the entire surface of the quiche to taste (don't go overboard).
• Bake in the center of your preheated oven for 40 minutes or until it has puffed,is bubbling, is very lightly browned, and a knife inserted near the center comes out clean.
• It will still jiggle like chilled gelatin, but should not be watery or slosh around.
• Do not overcook or it will get tough.
• Let cool 10 minutes before slicing into 8 slices.
• If you don't let it cool the 10 minutes, it will fall apart.
• The puffiness will sink during the cooling period and the quiche will flatten out quite a bit-this is normal.
• You can leave out the vegetables entirely or mix up several of the veggies together.
• You can also substitute more veggies (or other veggies such as cooked broccoli or sauteed zucchini slices) for all of the meat.
• I like my quiche to be more eggy, less cheesey- if you like it to be really cheesey, add an additional 1/2 cup cheese.

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.

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.