Ham quiche with greens and asparagus salad

Votes: 1

Time: 4 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 695, total fat 56 G., saturated fats 30 G., proteins 20 G., carbohydrates 32 G., fiber 4 G., cholesterol 291 mg, sodium 824 mg, sugar 8 G.

A quiche with caramelized onions and ham is topped with a juicy green asparagus salad with mint, parsley, and dill. This recipe is perfect for enjoying the juiciness of spring vegetables and herbs without baking them with the main filling, which would detract from the essential vitamins and refreshing flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups of premium flour + extra for working with the dough
1 teaspoon of salt
1/4 teaspoon sugar
165g chilled unsalted butter, diced
1 large egg yolk

Filling

3 tablespoons extra-virgin olive oil
2 large Vidalia onions, thinly sliced
350 g smoked ham, diced
8 large eggs
1 liter of heavy cream

Salad

900 g asparagus, chopped
110 g Parmesan, grated with a vegetable peeler
1 cup chopped fresh parsley
0.5 cup chopped fresh mint
0.5 cup chopped fresh dill
1/4 cup extra-virgin olive oil + extra for drizzling
Juice of half a lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, Vidalia onion, mint, dill, eggs, cream, ham, lemon juice

Cooking the dish according to the recipe:

Dough:

Combine the flour, salt, and sugar in a large bowl. Add the butter and mix it in with a handheld pastry blender or your fingers until the mixture resembles coarse crumbs. Whisk the egg yolk with 3 tablespoons of ice water in a small bowl, then add it to the dough and mix until it is smooth and not wet or sticky. Press the dough in your hand; if it crumbles, 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.
Roll the dough out on a lightly floured surface into a 35cm (14in) circle. Carefully drape the dough over a rolling pin and place it in a 22cm (9in) springform pan. Press the dough firmly into the bottom and sides of the pan; trim off any excess. Place the pan on a sturdy baking sheet and refrigerate until the filling is ready.

Prepare the filling:

Place the skillet over medium-low heat and drizzle with olive oil. Add the onion and sauté over low heat, stirring occasionally, until caramelized, 40–45 minutes. If necessary, add a couple of tablespoons of water to soften the onion. Add the ham and cook, stirring occasionally, for about 10 minutes. Remove from heat.
Preheat oven to 190°C.
Beat the eggs in a large bowl until foamy. Stir in the cream and season with salt and pepper. Arrange the onions and ham on the dough and carefully pour the egg-cream mixture into the dough; the filling should come about 1/2 inch from the edge of the dough. Cover loosely with foil and bake for 1 hour 45 minutes. Remove the foil and bake until the quiche is set but still slightly jiggly in the center, about 30 minutes more. Transfer to a wire rack and let cool for 45 minutes.
Meanwhile, prepare the salad.:

Bring a large pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 2 minutes. Transfer to a bowl of ice water to stop the cooking, then drain. Chop into small pieces and place in a bowl; fold in the Parmesan and herbs. Add the olive oil and lemon juice, season with salt and pepper to taste. Toss gently.
Remove the quiche from the pan, running a thin spatula around the edge to loosen the crust. Transfer to a plate and cut into wedges. Drizzle with olive oil and season with pepper. Top with the salad.