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Asparagus and ham quiche

This asparagus and ham quiche recipe is easy to follow and tastes heavenly! Made up of a beautifully crumbly pastry that's packed with butter and filled with creamy asparagus and ham mixture.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Brunch, Main Course
Cuisine: European, French
Keyword: asparagus tart, brunch, Easter, family reunion, green vegetables, ham and asparagus quiche, ham asparagus quiche, how to, lunch and dinner recipes, picnic, quiche, quiche with asparagus and ham, spring treats
Servings: 8 Servings
Author: Ester | esterkocht.com

Equipment

  • 26 cm(10 inch) spring-form (or cake tin with removable base)

Ingredients

For shortcrust pastry

  • 250 g (2 cups/ 8.8 oz) white spelt flour plus extra for dusting (SEE NOTES)
  • 1 teaspoon suagr
  • 150 g (5.3 oz) Butter, cold plus extra for the form
  • 1 egg

For the filling

  • 400 g (14.1 oz  fresh asparagus green or white
  • 200 g (about 1 cup/ 7 oz)  sour cream
  • 100 g (about ½ cup) milk
  • 2 eggs
  • 200 g (7 oz)  ham
  • 50 g (1.8 oz)  fresh parsley
  • salt, pepper and a pinch of nutmeg to taste

Instructions

  • Start off by lining the cake tin (I used a 28 cm (11 inch) diameter form) with a parchment paper at the bottom and grease the sides with butter. If you're using a flan dish, then grease it with butter. Mix butter, egg, sugar and flour into a bowl together with your hands to a firm dough. Wrap with a cling film and place it in the fridge while making the filling. Next preheat the oven to 180°C (320 °F).
  • In the meantime fill a pot with water, then throw in a pinch of salt and a pinch of sugar and bring to a boil. Wash green asparagus very well and shake off excess water. On a cutting board cut off the ends (1 – 2 cm (0.4 -0.8 inch)) and peel from bottom half of each asparagus spear. Cut them in the middle and blanch in boiled water for 2 minutes. Remove from the water and set aside.
    Rinse fresh parsley, pat dry with paper towels and chop finely. Then cut the ham into small slices. Put sour cream, milk, heavy cream, eggs, ham and parsley in a bowl and mix well. Season with salt, pepper and a pinch of nutmeg.
  • Remove the pastry from the fridge and roll it out (not too thin) on a floured surface, with a dusted rolling pin (if you don't have a rolling pin just use a glass bottle). Place the rolled out pastry on the prepared cake tin (make the pastry a bit high on the sides as well) or flan dish. If your dough is breaking apart, don't worry, just press it into the form with your hands nicely.
    Arrange cooked and cooled asparagus on top of the pastry, leaving 8 nice spear tops behind. Then pour the sour cream egg mixture over the top of asparagus. Arrange the remaining asparagus half spears on top and bake for 45 minutes.
    After 45 minutes, switch off the oven, open the door and let the tart cool for at least 10 minutes before serving! Serve it warm or cold with green salad or just like that.

Notes

  • I've used white spelt flour to make my asparagus quiche, but plain flour works fine as well.
  • I've used sour cream and milk to for the filling instead of heavy cream. This makes the asparagus somehow calorie friendly.
  • You can use the asparagus water to make soup or use as vegetable stock. I always cook the asparagus peeled off skin and ends/stems in the same water that I blanched asparagus spears and make soup out of it.