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Easy Spring Quiche with Ham and Asparagus

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Dinner, Main Course, Brunch, Side, Breakfast – American
By Kelly Djalali – Serves: 6
Prep Time: 30 Minutes – Cooking Time: 45 Minutes – Total Time: 1 Hour, 15 Minutes

Easy Spring Quiche with Ham and Asparagus also features leeks, shiitake mushrooms and goat cheese – it's sure to be a hit at your Spring Brunch!

Ingredients

  • 2 small Leeks, sliced into 1/4-inch rounds, washed and rinsed
  • Olive Oil
  • Kosher Salt
  • 4 oz. Shiitake Mushrooms, quartered
  • 1 bunch Asparagus, ends trimmed and cut into 1-inch pieces
  • 1 cup Diced Smoked Ham
  • 1 Prepared Pie Dough
  • 1 Egg White, lightly beaten with 1 tablespoon water
  • 4 Large Eggs
  • 1.5 cups Heavy Cream
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. Fresh Ground Black Pepper
  • 4 oz. Goat Cheese

Instructions

1

Preheat the oven to 400 degrees F.

Ham and Veggie Filling

2

Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the leeks to the skillet and season with a pinch of kosher salt. Sauté, stirring occasionally until the leeks have brightened in color and begin to soften. Then add the shiitakes to the skillet and season with another pinch of kosher salt.

3

Stir in the shiitakes and sauté until the shiitakes have softened and released some of their moisture. Then add the asparagus and the ham slices. Sauté while stirring occasionally until the asparagus turns bright green and the ham begins to get a little browning. Then cut the heat.

Quiche Crust

4

Lay the pie dough in a pie baking dish. Roll the dough out a little more if needed for the dough to fully come up and clear the sides, with some overhang. Crimp the overhanging dough to make a crust. Lay a sheet of parchment over the dough and fill the center with baking beads or dry beans. We will blind bake the crust for 8 minutes, then brush it with egg wash, and continue blind baking for another 4 minutes.

Egg Filling

5

Lightly beat 4 eggs. Add 1.5 cups of heavy cream to the beaten eggs and whisk to combine. Add 1/2 teaspoon kosher salt, and 1/4 teaspoon each of black pepper and nutmeg. Whisk in the spices and set aside.

Quiche Assembly

6

Place the baking dish on a sheet tray to catch drips and to make it easier to handle without spilling.

7

Then, slice pieces of goat cheese and dot the crust with hunks of goat cheese.

8

Spoon in the ham and veggie mixture. You want the filling to come up the sides of the crust, roughly about half way.

9

Then, give the egg mixture another good stir and grab a clean fine mesh sieve. Hold the sieve over the quiche and pour the egg mixture through the sieve into the quiche. Fill nearly to the top of the lowest bit of crust. Then, dot the top with more goat cheese.

10

Place the whole sheet pan in the oven and bake for 30 minutes. At which point, if the center is not puffed and looks liquid-y, set the timer to bake for another 10-15 minutes. Test the center with a cake tester or skewer, if it comes out clean, it's done! Let the quiche sit for 10 minutes before slicing.