In the Spring (yes this is very late post, but trust me, the recipe is worth the wait) we hosted Easter Brunch for our family and I was wanting to make something with a special touch but almost no last minute prep….enter quiche! It is a very decadent treat to have, although truthfully, if I could, I would eat it all day, every day. I have been on Serrano ham kick recently so I built the quiche around it as the main flavour ingredient. For the crust, the best recipe I have found for a flaky, buttery and light pie crust is this Pate Brisee from smitten kitchen.
Serrano Ham & Manchego Cheese Quiche with Asparagus
1 shallot, thinly sliced
1 bunch asparagus, woody stocks removed, half chopped and half sliced thinly lengthwise keeping tip’s integrity
1/2 cup serrano ham, thinly sliced
1/4 cup manchego cheese grated, 1/4 cup old cheddar cheese grated
2 tablespoons chopped fresh thyme
1 tablespoon butter
4 eggs, separated
3/4 cup half and half cream
3/4 cup milk
salt and white pepper
Preheat oven to 375 F.
In medium saucepan, melt butter over medium-high heat. Add shallots and chopped asparagus and cook, stirring for 3-4 minutes. Add ham and cook for an additional 1-2 minutes or until ham begins to slightly brown. Remove from heat and set aside to cool.
In large bowl, beat egg whites until they are at least double in size. Add in eggs, milk, cream, thyme and salt and pepper and beat until thoroughly combined. Stir in cheese, cooled ham/veg mix and salt and pepper
Pour egg filling into the pie crust and carefully place sliced asparagus around the top like the spokes of a wheel. Slightly cover the edges of the crust with tinfoil and bake in hot oven for 25-30 minutes. Remove tinfoil of edges and cook for a remaining 15-20 minutes or until the pastry is golden brown and the quiche is slightly wobbly (it will continue to set while resting). Let sit for 10 minutes before cutting.
Enjoy and remember to take a picture before eating it, I most definitely forgot to do that!