[{"data":1,"prerenderedAt":688},["ShallowReactive",2],{"item:\u002Fegg-dishes\u002Fdeep-dish-ham-quiche-with-herb-and-asparagus-salad-recipe":3,"platform:site":276,"more:\u002Fegg-dishes\u002Fdeep-dish-ham-quiche-with-herb-and-asparagus-salad-recipe":648},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":174,"category":175,"categorySlugs":186,"cid":187,"cover":188,"description":193,"extension":194,"featured":195,"language":196,"meta":197,"navigation":198,"noindex":195,"ogImage":199,"path":200,"publishedAt":201,"readingMinutes":170,"recipe":202,"related":222,"revisedAt":174,"seo":252,"seoDescription":193,"seoTitle":5,"sortKey":174,"sources":253,"stem":257,"tagSlugs":258,"tags":263,"translations":272,"type":273,"url":274,"__hash__":275},"platformItems\u002Fplatform\u002Fitems\u002F95842.md","Springtime Ham and Herb Quiche Featuring a Crisp Asparagus Salad","2026-10-22T03:22:31.000Z",[8],{"name":9,"slug":10,"role":11},"Jamie Lee","jamie-lee","author",{"type":13,"value":14,"toc":162},"minimark",[15,20,36,40,45,65,69,89,93,118,122],[16,17,19],"h2",{"id":18},"info","Info",[21,22,23,27,30,33],"ul",{},[24,25,26],"li",{},"Prep time: 1 hour",[24,28,29],{},"Cook time: 2 hours",[24,31,32],{},"Total time: 4 hours",[24,34,35],{},"Yield: 10 to 12",[16,37,39],{"id":38},"ingredients","Ingredients",[41,42,44],"h3",{"id":43},"for-the-pastry","For the Pastry",[21,46,47,50,53,56,59,62],{},[24,48,49],{},"2 cups all-purpose flour, plus extra for dusting",[24,51,52],{},"1 teaspoon salt",[24,54,55],{},"1\u002F4 teaspoon sugar",[24,57,58],{},"3\u002F4 cup (1 1\u002F2 sticks) unsalted butter, chilled and cut into small pieces",[24,60,61],{},"1 large egg yolk",[24,63,64],{},"3 tablespoons ice water, more if needed",[41,66,68],{"id":67},"for-the-filling","For the Filling",[21,70,71,74,77,80,83,86],{},[24,72,73],{},"3 tablespoons extra-virgin olive oil",[24,75,76],{},"2 large Vidalia onions, sliced",[24,78,79],{},"3\u002F4 pound smoked ham, cubed",[24,81,82],{},"8 large eggs",[24,84,85],{},"1 quart heavy cream",[24,87,88],{},"Kosher salt and freshly ground black pepper",[41,90,92],{"id":91},"for-the-salad","For the Salad",[21,94,95,98,101,104,107,110,113,116],{},[24,96,97],{},"2 bunches asparagus (about 1 pound each), stems trimmed",[24,99,100],{},"4 ounces Parmesan, shaved with a peeler",[24,102,103],{},"2 handfuls fresh flat-leaf parsley, hand-torn",[24,105,106],{},"1 handful fresh mint, hand-torn",[24,108,109],{},"1 handful fresh dill, hand-torn",[24,111,112],{},"Extra-virgin olive oil",[24,114,115],{},"Juice of 1\u002F2 lemon",[24,117,88],{},[16,119,121],{"id":120},"instructions","Instructions",[123,124,125,132,138,144,150,156],"ol",{},[24,126,127,131],{},[128,129,130],"strong",{},"Make the pastry:"," In a large bowl, whisk together the flour, salt, and sugar. 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crab cake hinges on generous chunks of jumbo lump crabmeat and a minimal amount of breadcrumbs to bind the mixture without overwhelming it. Handle the crab gently and avoid compacting the cakes too much; a brief chill before searing helps them keep their form. 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