Asparagus and
Iberian Ham Quiche
Asparagus and
|
8 Servings
|
15min prep.
30 min baking |
Easy
|
Ingredients
Pastry case:
10 oz flour
1 pinch of salt
7 tbsp olive oil
6 floz hot water
Filling
1 lb green asparagus
6 slices Iberian ham (I use Paleta Iberica de Pura Bellota)
3 oz fresh goat cheese crumbled
1 pint heavy cream
4 eggs
1 handful grated cheese (I use an Italian blend)
Ground black pepper
Place water in the bottom half of a steamer pan. Add salt and bring to a boil.
In the meantime, trim the dry ends of the asparagus. Peel the stalks if necessary and wash them before placing them in the top half of the steamer pan.
Steam for 7 to 10 minutes depending on the thickness of the asparagus. Remove from the heat and place on a plate to cool.
Preheat the oven to 400 degrees F.
In a large bowl sieve the flour and salt together. Add the olive oil and hot water, mix with a tablespoon then work with your hands until a ball forms. Add some flour if too sticky.
Grease a 12-inch round pie or quiche dish with butter and press the dough into the bottom and up the sides. Prick the bottom of the dough with a fork.
Arrange the asparagus and ham slices on the dough and sprinkle with the grated cheese and goat cheese.
Crack the eggs into a bowl, add ground black pepper to taste (no salt) and whisk for a few seconds. Add the heavy cream and whisk again until well combined.
Spread the cream mixture over the asparagus and ham and place the tart pan in the middle of the oven.
Bake about 30 minutes until filling and crust are golden brown.
Remove from the oven, let stand about 5 minutes and serve.
Pastry case:
10 oz flour
1 pinch of salt
7 tbsp olive oil
6 floz hot water
Filling
1 lb green asparagus
6 slices Iberian ham (I use Paleta Iberica de Pura Bellota)
3 oz fresh goat cheese crumbled
1 pint heavy cream
4 eggs
1 handful grated cheese (I use an Italian blend)
Ground black pepper
Place water in the bottom half of a steamer pan. Add salt and bring to a boil.
In the meantime, trim the dry ends of the asparagus. Peel the stalks if necessary and wash them before placing them in the top half of the steamer pan.
Steam for 7 to 10 minutes depending on the thickness of the asparagus. Remove from the heat and place on a plate to cool.
Preheat the oven to 400 degrees F.
In a large bowl sieve the flour and salt together. Add the olive oil and hot water, mix with a tablespoon then work with your hands until a ball forms. Add some flour if too sticky.
Grease a 12-inch round pie or quiche dish with butter and press the dough into the bottom and up the sides. Prick the bottom of the dough with a fork.
Arrange the asparagus and ham slices on the dough and sprinkle with the grated cheese and goat cheese.
Crack the eggs into a bowl, add ground black pepper to taste (no salt) and whisk for a few seconds. Add the heavy cream and whisk again until well combined.
Spread the cream mixture over the asparagus and ham and place the tart pan in the middle of the oven.
Bake about 30 minutes until filling and crust are golden brown.
Remove from the oven, let stand about 5 minutes and serve.
"A great spring brunch recipe delicious on a bed of lettuce! You can prepare the asparagus quiche in advance and reheat it just before serving. ~Nathalie