Recipes : Deep-Dish Ham Quiche with Herb and Asparagus Salad : Food Network

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Deep-Dish Ham Quiche with Herb and Asparagus Salad
Recipe courtesy Tyler Florence

Ingredients
Pastry:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed

Filling:
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream
Kosher salt and freshly ground black pepper

Salad:
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Directions
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.