Monday, March 9, 2009

Ham, Asparagus and Brussel Sprouts Quiche

It's that time of the year again... daylights saving time – which means that winter is almost over and spring is starting soon. This weekend I noticed that the Ferry Building farmers market had my favorite vegetables in season so I decided to make Ham, Asparagus and Brussel Sprouts Quiche.

I came across a wonderful recipe at Simply Recipes and decided to try it and improvised a bit. Since I didn't have a big enough food processor to make my own pastry dough, I used a readily made dough from the store.

1 frozen puff pastry sheet
2 tablespoons butter
1 large onion, chopped
1 bunch of asparagus spears, cut diagonally into 1-inch pieces
1 lb of brussel sprouts, small to medium size, cut into halves
1/2 lb ham, cut into small cubes
1/2 cup half-and-half
3 large eggs
Fresh ground pepper
Fresh ground nutmeg
8 oz Gruyère cheese, grated

  • Roll the puff pastry dough (sheet) to fit a pie pan and bake according to the instruction in the box (I baked mine for 15 minutes at 400°F). After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
  • Saute the onion with the butter over a medium heat until the onion is soft and starting to caramelize. Add the brussel sprouts, cooked for five minutes over a medium high heat. Flip the brussel sprouts, add the asparagus and cooked for another three minutes or so until the asparagus are just cooked. I only used half of the vegetables for the quiche and the rest of them became a side dish for my dinner.
  • Add half of the cheese on the bottom of crust until it's all covered. Place the brussel sprouts on half of the crust (I overlapped the brussel sprouts halves to make it neat) and spread the asparagus on the other half. Sprinkle the ham on top of the vegetable and then cover with the remaining cheese.
  • Mix together the eggs with the half-and-half and season with freshly ground pepper and nutmeg. Pour over the ham, asparagus, brussel sprouts and cheese.
  • Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing so the custard can set and firm up first.

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