Monday, February 17, 2014

Country Ham and Asparagus Quiche



I love long weekends.  Have I ever told you that before?  I have so much more free time to procrastinate and that's pretty much my dream life.

Seriously,  I haven't accomplished much of anything.  That's not entirely true.  I did manage to get my house cleaned.  It was in desperate need of some attention.  And I did start House Of Cards on Netflix.  So intense.  Most importantly,  I made this quiche.


Ahhh…  The stars of the show.  Asparagus was on sale for $1.49 a pound.  You heard me right.  $1.49.  Crazy, right?  I had to make 3 trips to the store to get it.  Obviously, they kept running out.  Another key player in this quiche is country ham.  Quick show of hands--who has not experienced country ham before?  You're missing out.  It's a salt cured ham that makes my taste buds tingle.  I grew up eating country ham sandwiches.  It's important that you eat them on a hamburger bun and use Miracle Whip instead of mayo.  You think I'm insane now, right?  Just trust me.  The closest thing I could compare it too would be prosciutto.  That's what we'll go with-- the south's version of prosciutto. Fair enough.  Of course, quiche isn't quiche without the eggs.


How pretty is that?  The green of the asparagus is helping my mood until I can see the green grass again.  Heck, at this point I'll take brown grass--anything as long as the snow melts.  

When it comes to easy dishes, a quiche certainly qualifies.  In fact,  Quiche Loraine was one of the first items I ever attempted in the kitchen.  It was an assignment for my French class my freshman year of high School.  Bonjour, Madame Wyles.  

Country Ham and Asparagus Quiche                                             Printer Friendly

Ingredients

1 cup country ham pieces
1 cup asparagus, trimmed
3 cups water
6 eggs
1 cup heavy cream
1 cup swiss cheese
1/4 cup green onion, chopped
Fresh ground pepper
1 pie crust

Preheat oven to 375 degrees.

Lay the pie crust into a 9 inch pie pan.  Crimp the edges.  Cover the pie crust with parchment paper.  Place pie weights (dry beans would also work) on top and blind bake for 15- 20 minutes. (This will prevent a soggy crust.)

In a small skillet, brown country ham pieces over medium to medium high heat for 5-10 minutes.  Remove from heat.  

In a sauce pan, bring about 3 cups water to a boil.  Add asparagus and blanch for 3-4 minutes or until the asparagus has turned a bright green color.  Drain and rinse with cold water to stop the cooking process.  Roughly chop the spears into 3 or 4 pieces.  

In a mixing bowl beat the eggs and cream together.  Add the cheese, green onion and a couple of turns of fresh ground pepper.  Finally mix in the country ham and asparagus.  Transfer to the pie crust and bake in a 375 degree oven for 35 minutes or until a toothpick inserted into the center comes out clean.

Serve warm or at room temperature.

Reheat by covering with aluminum foil and baking for 20 minutes in a 325 degree oven.  

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