Deep-Dish Ham Quiche With Herb and Asparagus Salad

Total Time:
4 hr
55 min
3 hr 5 min

10 to 12 servings

  • For the crust:
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 1/2 sticks (12 tablespoons) cold unsalted butter, cubed
  • 1 large egg yolk
  • For the filling:
  • 3 tablespoons extra-virgin olive oil
  • 2 large Vidalia onions, sliced
  • 3/4 pound smoked ham, cubed
  • 8 large eggs
  • 1 quart heavy cream
  • Kosher salt and freshly ground pepper
  • For the salad:
  • Kosher salt
  • 2 pounds asparagus, trimmed
  • 4 ounces parmesan cheese, shaved with a peeler
  • 1 cup torn fresh parsley
  • 1/2 cup torn fresh mint
  • 1/2 cup torn fresh dill
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Juice of 1/2 lemon
  • Freshly ground pepper
  • Make the crust: Combine the flour, salt and sugar in a large bowl. Add the butter; mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Beat the egg yolk and 3 tablespoons ice water in a small bowl; work into the dough until the dough holds together without being wet or sticky. Squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Form into a disk and wrap in plastic wrap; refrigerate at least 30 minutes.

  • Roll out the dough on a lightly floured surface into a 14-inch round. Carefully roll up the dough onto the rolling pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and side; trim the excess. Put the pan on a sturdy baking sheet and refrigerate until ready to fill.

  • Prepare the filling: Put a skillet over medium-low heat and coat with the olive oil. Add the onions and slowly cook, stirring occasionally, until they caramelize, 40 to 45 minutes. (Add a couple of tablespoons of water to help the onions break down, if needed.) Toss in the ham and cook, stirring, about 10 minutes. Remove from the heat.

  • Preheat the oven to 375 degrees F. Whisk the eggs in a large bowl until frothy. Whisk in the cream; season with salt and pepper. Arrange the onions and ham in the crust and carefully pour in the egg-cream mixture; the filling should be about 1/2 inch from the top. Cover loosely with foil and bake 1 hour, 45 minutes. Remove the foil and bake until the quiche is set but jiggles slightly, about 30 more minutes. Remove to a rack and let cool 45 minutes.

  • Meanwhile, make 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. Slice into small pieces and put in a bowl; add the parmesan and herbs. Add the olive oil and lemon juice and season with salt and pepper. Toss gently to combine.

  • Loosen the quiche from the pan with a thin metal spatula, then remove the ring. Transfer the quiche to a plate and cut into wedges. Drizzle with olive oil and season with pepper. Top with the salad.

  • Photograph by Johnny Miller

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    This recipe is featured in:

    Father's Day