Springtime Ham and Herb Quiche Featuring a Crisp Asparagus Salad

Info

• Prep time: 1 hour
• Cook time: 2 hours
• Total time: 4 hours
• Yield: 10 to 12

Ingredients

For the Pastry

• 2 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
• 1 large egg yolk
• 3 tablespoons ice water, more if needed

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 black pepper

For the Salad

• 2 bunches asparagus (about 1 pound each), stems trimmed
• 4 ounces Parmesan, shaved with a peeler
• 2 handfuls fresh flat-leaf parsley, hand-torn
• 1 handful fresh mint, hand-torn
• 1 handful fresh dill, hand-torn
• Extra-virgin olive oil
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper

Instructions

1. Make the pastry: In a large bowl, whisk together the flour, salt, and sugar. Add the butter and cut it in with a pastry blender or your fingertips until the mixture looks like coarse crumbs. In a small bowl, beat the egg yolk with the ice water, then add to the flour mixture. Work the liquid into the dough until it comes together and is neither too wet nor sticky. If a small piece crumbles when squeezed, add more ice water, 1 tablespoon at a time. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roll and fit the dough: Lightly flour the counter and rolling pin. Roll the dough into a 14-inch circle, about 1/4 inch thick. Carefully roll the dough onto the pin and unroll it into a 9-inch springform pan. Press the dough firmly against the bottom and sides, and trim any excess from the rim. Set the pan on a sturdy baking sheet for easy moving, as the quiche will be heavy.
3. Preheat the oven to 375°F.
4. Prepare the filling: Heat a skillet over medium-low heat, coat with oil, and add the onions. Cook slowly, stirring, until they caramelize and release their sugars. If needed, add a couple of tablespoons of water to help them soften. Add the ham and cook, stirring, for about 10 minutes to develop some color. Remove from heat. In a large bowl, beat the eggs until frothy, then pour in the cream and season with salt and pepper. Spread the caramelized onions and ham over the bottom of the crust, then carefully pour in the egg-cream mixture; it should come to about 1 inch below the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and bake for another 15 minutes, or until the quiche is set, puffy, and jiggles slightly. Transfer to a wire rack and cool for 30 minutes. While it cools, make the salad.
5. Make the asparagus salad: Bring a large pot of salted water to a boil. Blanch the asparagus for 4 minutes, or until just crisp-tender. Drain and plunge into ice water to stop the cooking, then drain well. Cut the asparagus into 1/2-inch pieces and place in a bowl. Add the Parmesan and herbs, drizzle with olive oil and a squeeze of lemon juice, and season with salt and pepper. Toss gently to combine.
6. Unmold and serve: Run a thin metal spatula around the inside of the pan to loosen the quiche. Carefully remove the ring and transfer the quiche (still on its base) to a serving plate. Cut into wedges, drizzle with a little olive oil, and finish with a few turns of black pepper. Top with the asparagus salad.