Ham and Gruyere Quiche with Roasted Asparagus
Apparently I’m on an asparagus kick, it’s been my side veggie two weeks in a row. I’m not sorry, it’s easy to do and it tastes good, and you get to be a grown-up and eat something green. Look at you, eatin’ vegetables on your own!
I used the recipe below for the crust and it was excellent. Very flaky and buttery (oh so much butter). Melissa Clark knows her stuff! For the filling, I sort of made that one up on my own but used the recipe as the base. I cubed up a small ham steak (probably about 1 cup) and browned it in a little butter with a chopped shallot and a sprinkle of Herbs de Provence. I used a ratio of 1 egg to 1/3 cup of heavy cream and went with 2 eggs and 2/3 cup of cream total. I added S&P and a little bit of freshly grated nutmeg, and about 1/2 cup of grated Gruyere cheese to the egg mixture. After you par-bake the crust, put the ham in and then pour over the egg, then top with a little more grated cheese. I baked about 30 minutes at 375. I think it turned out great! And a huge bonus: leftovers tomorrow!
Hope you are well and staying safe as the weather turns colder. Wear your mask and wash your hands! The holidays are creeping up on us very quickly and nobody has time to be sick! And if you didn’t do it already, VOTE!
Bon Appetit! ~ Jen
