A delicious quiche made with green asparagus and ham. I used my cast iron skillet instead of a pie dish.
My Lodge cast iron skillet is 20cm / 8 inches in diameter. You could use a pie or baking dish with the same dimensions.
- Ingredients for the pastry:
- 210g flour
- 113g cold butter (1 stick)
- 1 ts salt
- 1 ts cider vinegar
- 2½ Tbs cold water
- Freshly ground pepper
- Ingredients for the filling:
- 60g ham, in small strips
- 100g green asparagus tips
- 2 green onions, cut into rings
- 5 eggs
- 125ml cream
- 30g Parmesan cheese, grated
- Salt and pepper
Mix the salt, ground pepper and flour. Cut the butter into small cubes and add to the flour.
Rub the butter and flour between your fingers, until all the butter has been incorporated and the mixture looks like breadcrumbs.
Sprinkle the vinegar and water over the mixture. Stir this through with your fingers and shape into a ball. Don’t knead or handle the dough too much. Shape into a ball, flatten and cover with plastic wrap.
Let the dough chill for 30 minutes to two hours in the fridge.
For the filling
Preheat the oven at 180°C/360°F.
Whisk the eggs with the cream and add the grated Parmesan. Season with salt and pepper.
Line your skillet or baking tin with parchment. Roll the dough to 3-4mm thickness. When the dough has become to hard to roll, let it come to temperature for 30 minutes.
Line the tin with the pastry and lightly press. Layer the ham, asparagus and green onion over the pastry. Pour over the egg mixture.
Bake the quiche for 45 minutes or until the bottom has become golden brown.
We ate this quiche for dinner along with a simple salad.
You can make miniature quiches in a muffin tray with any leftover pie dough.