*** WARNING! ***
This recipe is not for the faint of heart. It is not for the vegetarian.
It’s probably not even for the Californian.
No, this recipe is for Paula Deen.
Recipe source: Mom / Land O’ Lakes cookbook
Don’t y’all just loooove quiche? I do! Because it’s a hearty, filling, one-dish meal. And so versatile! Is it a breakfast food? Is it a lunch or dinner food? It’s anything you want it to be, baby! It’s not for sissies – it’s QUICHE.
There are many ways to make quiche, but this recipe, handed down from my mother, is my favorite so far. It’s got ham…
(not pictured… uhhh, the samples went in my mouth?)
and asparagus. (See? Practically a diet food.)
But before you can add any of that, you must start with the foundation: crust. The recipe calls for chives, but I didn’t have any, so I added 1 teaspoon of dried oregano and 1/2 teaspoon garlic powder. You can adjust the flavorings to your taste, or make a plain crust. Or you can forget about all this, buy a pre-made crust and skip to the filling part.
To make the crust, you will cut cold butter into a mixture of flour and salt, then add your flavorings and a smidgin of water. The texture will look something like this:
Next, turn the mixture out onto a work surface and shape into a ball, before rolling out with a rolling pin. This was as close as I got to a ball…
In my experience, rolling out dough is a terribly un-fun, slightly nerve-wracking process that seems to take forever. I stress that I won’t have enough dough to stretch far enough, then I stress about the decidedly un-round shape my dough is taking, then before I know it, I’ve rolled out too far. So around the time I’m well into my worrying tendencies, I stop to put my pie dish on top of the dough. Then I estimate about two inches around the sides, and tear off the sections that are too long to piece them into the sections that are too short.
Once your crust is rolled out, fold it in four to make it easier to lift and place into the pie dish. Use your thinnest scraper to slide underneath the dough.
Prick the crust all over lightly with a fork, and pre-bake for 10 minutes. Then layer with cheese, ham, and bacon, and top with asparagus in a spoke pattern.
Over this, add egg, half & half, and salt and pepper mixture, then return to oven and bake until brown and set in center, about 40 minutes.
RECIPE – Springtime Quiche
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold butter
2 tablespoons chopped fresh chives
(alt: 1 tsp dried oregano and 1/2 tsp garlic powder)
2 tablespoons cold water
2 cups (8 oz) cheddar cheese, shredded
6 slices crisply cooked bacon, cut into 1-inch pieces
1 1/4 cup diced ham
pound fresh asparagus spears
1 1/2 cups half & half
4 eggs, slightly beaten
1/4 teaspoon salt
1/8 teaspoon pepper
Heat oven to 375°F.
Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in flavorings and water just until flour is moistened (mixture will be crumbly). Shape into ball; flatten slightly. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters.
Place dough into ungreased 10-inch quiche pan or 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge of crust. Prick with a fork and bake for 10 minutes.
Layer cheese, bacon, and ham over crust. Place asparagus spears in spoke pattern on top of bacon.
Combine all remaining filling ingredients in small bowl. Pour over asparagus-cheese mixture. Bake for 40 to 45 minutes or until golden and set in center. Let stand 10 minutes before serving. Serve warm.