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Artichoke, Asparagus, and Ham Quiche

Source: Cooking for Friends by Gordon Ramsay
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  Makes 4 - 6 servings
This is a wonderful quiche to make when local asparagus is in season or when you have leftover glazed ham.
RECIPE INGREDIENTS
10 ounces, or about 2/3 recipe, basic short pastry
10 ounces asparagus
3 extra-large eggs
1 cup crème fraîche
scant 1 cup grated Gruyère
1 cup cooked ham cut into cubes
8 - 10 ounces bottled artichoke hearts in olive oil, drained and halved or quartered
Artichoke, Asparagus, and Ham Quiche Recipe at Cooking.com
DIRECTIONS
Roll out the pastry on a floured surface to about 1/8-inch thickness, then use it to line a tart pan with a removable bottom that is 9 - 10 inches in diameter and 1 1/2 - 1 3/4 inches deep. Leave a little excess pastry hanging over the sides. Let rest in the refrigerator for at least 30 minutes.


Meanwhile, trim the ends of the asparagus and peel the tough stalks. Cut the spears into finger lengths, then blanch in boiling salted water until just tender and bright green, about 3 minutes. Drain and refresh in a bowl of ice water, then drain again.


Preheat the oven to 400 degrees F. Line the pastry shell with foil and fill with pie weights. Bake until set and lightly golden, 15 - 20 minutes. Remove the foil and weights and return to the oven to bake until golden brown, about 5 minutes longer. Take the pastry shell out of the oven and cool slightly. Using a sharp knife, trim off the excess pastry level with the rim of the pan.


For the filling, beat together the eggs and crème fraîche with a pinch each of salt and pepper. Stir in three-quarters of the Gruyère. Evenly scatter the cooked ham, artichoke hearts, and asparagus over the bottom of the pastry shell. Spoon in the filling to come just below the rim (you may not need all the filling). Sprinkle the remaining cheese on top. Bake until the filling is set and golden on top, 30 - 35 minutes. Let cool slightly, then unmold and slice. Eat warm or at room temperature.


Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 07/27/2010
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