Thursday, April 2, 2009

Ham and Asparagus Quiche

Generally speaking, it really hurts to cook asparagus in a recipe. Asparagus is such a treat and we get so little of it, I feel like it's waste to hide it's crisp-goodness with other lesser ingredients. This one of the few recipes I feel is asparagus worthy. When cooking the asparagus for the recipe, it only needs to be cooked for 2 - 3 minutes (if you are using local asparagus) to avoid getting the mushy asparagus that tends to give asparagus a bad name. I made my own pie crust, but a store bought pie crust would cut the time needed to make this in half (but wouldn't be nearly as good!).

The whole family enjoyed this. J ate a whole piece and M ate two, although she was hesitant when I was describing it to her before supper. She said she'll make it again sometime for her kids (her highest compliment). I served it with a side of beets, just for a little extra color to the meal. It was asparagus worthy.

Ham and Asparagus Quiche

1 9 -inch pie crust
3 eggs
1 c evaporated milk
1/4 t pepper
1 T fresh rosemary, chopped (1 t dried)
1 - 1 1/2 c asparagus, cooked and chopped
1 c Swiss cheese, grated
1/2 c cooked ham or bacon, diced
1/4 c green onions, chopped (optional)

Combine eggs, evaporated milk, pepper, and rosemary in a bowl. Set aside. Mix together asparagus, cheese, ham and onions. Spread evenly into prepared pie crust. Pour egg mixture over top. Bake at preheated 425 degrees oven for 15 minutes. Reduce heat to 350 and bake until browned on top and set in the middle, another 25 - 30 minutes. Allow to cool 10 - 15 minutes before cutting and serving.

Basic Pie Crust (For a 9 inch crust)
1 c flour
1/3 c butter
2 T ice water
1/2 t salt (if using unsalted butter)

Cut the butter into small pieces and sprinkle onto flour. Working quickly so that butter will remain cold, use a pastry cutter, knives, or your fingers, to cut the butter into the flour until the butter pieces are pea sized. Sprinkle the ice water over the flour, a little at a time, as you turn the dough with a wooden spoon. As the water is incorporated, a ball of dough will form. Add a little more ice water if the dough fails to come together. Roll out the dough immediately on a lightly floured board or chill until firm before rolling.

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