Ham, Asparagus & Gruyere Quiche

This is my all-time favorite quiche recipe. I've been using it ever since we moved to Peoria. I discovered it one Easter while looking for recipes for left-over ham.

It reminded me of the quiche Lorraine my mom made a few times when I was in elementary school and studying different cultures. I was reporting on France and had to bring a dish from that country.

In many ways, this meal also reminds me of an Italian "pizza rustica" that my family makes for Easter. It is filled with sausage, prosciutto, eggs and mozzarella cheese.

This quiche has a rich flavor from Gruyere cheese but a light, airy texture. I was craving it recently so I bought a small spiral sliced ham and some asparagus. You can use store-bought refrigerated pie crusts or make your own from scratch. Both work equally well, but be sure to pre-bake the crust so that it doesn't get soggy.

Mangia! Mangia!
Andrea

Ham, Asparagus & Gruyere Quiche
Inspired by this recipe from Simply Recipes.

1 pie crust
2 tablespoons olive oil
2 medium shallots, thinly sliced
10 ounces asparagus spears, cut into 1-inch pieces
2 cups (about 8 ounces) Gruyere cheese, grated and divided
1/2 pound ham, diced
1/2 cup milk
1/2 cup heavy cream
3 large eggs
Fresh ground pepper

Roll out pie dough and fit into a 10-inch pie plate. Press down into bottom. Chill in freezer while oven preheats to 350 degrees.

Line pie crust with parchment paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove from oven, cool for 5 minutes and then remove weights and parchment. Poke bottom of crust all over with a fork and return to oven for 10 minutes or until lightly golden.

Transfer pie plate to a wire rack to cool while you make the quiche filling. Raise oven temperature for 375 degrees.

Heat oil in a 12-inch skillet. Add shallots and cook, stirring often, until shallots are translucent but not brown. Add asparagus and cook and stir for another 10 minutes, or until asparagus begin to brown.

Remove pan from heat and set aside.

Sprinkle 1 cup of the cheese into bottom of pie pan. Spread asparagus and shallot mixture on top of the cheese. Sprinkle ham evenly over the vegetables. Top with the remaining 1 cup cheese.

In a medium bowl, whisk together the milk, cream and eggs. Season with ground pepper. Slowly pour egg mixture into pie plate, evenly covering the cheese.

Place quiche into oven. Position a baking sheet on the rack below the quiche to catch any drippings. Bake for 30 to 35 minutes or until quiche is set in center and lightly browned on top. Cool for 15 minutes before slicing.

Wrap leftovers in plastic wrap and refrigerate. This tastes delicious served warm or cold.