Deep Dish Ham Quiche With Herb And Asparagus Salad

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 cups all-purpose flour, plus more
• all-purpose flour, for dusting
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 3/4 cup unsalted butter, cold and cut into small chunks
• 1 large egg yolk
• 3 tablespoons ice water, plus more if needed
• 3 tablespoons extra virgin olive oil
• 2 large vidalia onions, sliced
• 3/4 lb smoked ham, cubed
• 8 large eggs
• 1 quart heavy cream
• kosher salt
• fresh ground black pepper
• 2 lbs asparagus, stems trimmed (2 bunches)
• 4 ounces parmesan cheese, shaved with a peeler
• 2/3 cup fresh flat-leaf parsley
• 1/3 cup fresh mint
• 1/3 cup fresh dill
• extra virgin olive oil
• 1/2 lemon, juice of
• kosher salt
• fresh ground black pepper

Recipe

• 1 to make the pastry:.
• 2 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.
• 3 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.
• 4 squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
• 5 form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• 6 sprinkle the counter and a rolling pin lightly with flour.
• 7 roll the dough out into a 14-inch circle about 1/4-inch thick.
• 8 carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan.
• 9 press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim.
• 10 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.
• 11 preheat the oven to 375 degrees f.
• 12 to make the filling:.
• 13 heat a skillet over medium-low heat, coat the pan with oil, and add the onions.
• 14 slowly cook the onions, stirring, until they caramelize and release their natural sugars.
• 15 add a couple of tablespoons of water to help the onions break down, if needed.
• 16 toss in the ham, cook, stirring, for about 10 minutes to get some color on it.
• 17 remove from heat.
• 18 in a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper.
• 19 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.
• 20 cover loosely with foil and bake for 1 hour and 30 minutes.
• 21 remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly.
• 22 remove to a wire rack and let cool for 30 minutes.
• 23 in the meantime make the asparagus salad.
• 24 to make the asparagus salad:.
• 25 in a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender.
• 26 drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well.
• 27 slice the asparagus into 1/2-inch pieces and put them in a mixing bowl.
• 28 add the parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper.
• 29 toss gently to combine.
• 30 loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim.
• 31 carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.
• 32 cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper.
• 33 garnish with the asparagus salad on top.
• 34 note: as hand sizes vary, i have indicated the approximate amount of each per 'my handful' -- adjust accordingly.