Asparagus and Caramelized Shallot Deep Dish Quiche

The recipe for this quiche was born from what was available in the fridge at the time, the way most of my cooking usually goes.  Caramelized shallots layered in the bottom of the quiche add a depth of flavor which does not over power the tender spring asparagus.  Since the asparagus is not precooked, choose thin stalks.  Any white cheese with good melting properties can be chosen.  Ours is made with aged white cheddar.  Making the quiche in a Springform pan allows the crust to be showcased when serving and makes it easier to slice. It also is the ideal way to achieve a deep dish quiche. Choose a crust recipe for a 9 inch pie and use an 8 inch pan so you can extend the crust up the sides.

• Servings: 8
• Time: 1 hr 15 minutes
• Difficulty: easy
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1 9- inch pie crust, home made or bought(I used Trader Joe’s)

2 shallots, thinly sliced

1 T olive oil

6 oz diced ham

6 oz grated aged cheddar

5 eggs

1 c light cream

1 T Dijon mustard

1/2t salt

1/4 t black pepper

1/2 lb asparagus

1 T chives, thinly sliced

Preheat oven to 375F.

Heat the oil in a sauté pan and slowly cook the onions until they are very soft and the sugars caramelize into a nice golden brown.  Stir often and add a teaspoon of water now and then to prevent from burning. Cool.

Slice the top of the asparagus spears about 3 inches long.  Dice the remaining stalk into 1/2 inch lengths.  Discard the tougher ends. The spears will be reserved for the top of the quiche.

Whisk the eggs, cream, Dijon, salt and pepper together.

Fit the pie crust into your Springform pan.  On the bottom. Spread the shallots.  Next layer the ham and small diced asparagus.  Sprinkle on half the cheese and half the chives.  Pour the cream and egg mixture evenly over the whole thing.  Sprinkle with  the remaining chesse and chives.  Finish with the longer asparagus spears creating a circular pattern as you work.  Place the pan on a baking sheet to catch any spills and bake at 375F for 40 minutes, until golden and set.

Cool 15 minutes before removing sides of the Springform.

 

 

Pipe, Onions and Sealing Wax, Vincent Van Gogh, 1888, Riksmuseum Kröller-Müller, Otterio, Netherlands