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- 1 cup water
- 1/2 cup butter (no substitutes)
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup all-purpose flour
- 1 cup (4 ounces) shredded Swiss cheese
- 4 eggs
- 1 envelope hollandaise sauce mix
- 3/4 pound fresh asparagus (about 18 spears), trimmed
- 4 ounces thinly sliced ham, julienned
In a large saucepan, bring the water, butter, salt and pepper to a boil. Add the flour and cheese; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny.
Spread the dough over the bottom of a greased 10-inch quiche pan or pie plate, forming a shell by pushing the dough from the center toward the edges. Bake, uncovered, at 375 degrees F for 30 minutes or until puffed around the edges and golden brown.
Meanwhile, prepare the hollandaise sauce according to package directions. Add 1/2 inch of water to a large skillet; add the asparagus and bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 4 minutes. Drain and keep warm.
Arrange the ham and asparagus in the center of the puff. Drizzle with hollandaise sauce. Serve immediately.
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Recipe reprinted by permission of RDA Enthusiast Brands, LLC – &copy; 2014. All rights reserved.
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