Spring Quiche

This medley of asparagus, prosciutto and leeks is baked in an herbed crust, adding a depth of flavor to traditional quiche. Cook it ahead and freeze it for a stress-free holiday such as Mother’s Day. Make the dough in advance of your cooking date (2 — 24 hours) since it needs to rest a while before being rolled out.

Recipe source:

Cooking With Friends Kitchen

Ingredients

Herbed Dough for Crust

3 cups flour
1 tablespoon sugar
½ teaspoon salt
1 teaspoon dried thyme (or 2 teaspoons dried rosemary)
2 sticks unsalted butter
6-15 tablespoons ice water

Quiche Filling

1 large leek (or two smaller ones)
1 bunch asparagus (15-20 stalks depending on thinness)
3 cups grated cheese such as Gruyere or a hard goat cheese
6 eggs
1 cup half and half
3 cups whole milk
¼ teaspoon kosher salt
6 pieces of prosciutto, chopped

Directions

Making the Crust

In a large mixing bowl, combine flour, sugar, salt and thyme. Using a pastry blender, cut the butter into the flour until butter is broken up into small pieces. Make a slight well in the flour mixture and add the water very gradually (2-3 tablespoons at a time), mixing with your fingertips. Keep adding the water until you can form a large ball. The dough should not stick to your hands. Form 2 balls of dough, wrap with plastic and refrigerate for at least 30 minutes.

Alternatively, using a food processor, pulse the flour, sugar and salt several times to mix. Add the butter and process until blended, about 15-30 seconds. In a large bowl, add 6 tablespoons of ice water to the mixture and form into a ball. Add more water gradually if needed. Add thyme, and mix through with your hands. Form 2 balls of dough, wrap with plastic and refrigerate for at least 30 minutes.

Assembling the Quiche

Pre-heat the oven to 375 degrees. Wash, clean and chop leeks into small pieces using only the light green and white parts. Set aside.
Break off the bottom of the asparagus and peel the ends using a vegetable peeler. On a diagonal, cut the asparagus into ½ inch pieces. Set aside.
In a large bowl, whisk together the eggs. Gradually add the half and half and milk until smooth, then add salt. Set aside.

Roll out each of the dough balls on a lightly floured surface with a rolling pin until it is about 10 to 11 inches wide and can fit into a 9 inch pie pan. Press the dough with your fingers into each dish. Trim the excess edges from the dough using kitchen shears and pierce bottom of pan several times with a fork. If desired, use your fingers or a fork to press decorations into the edges of the crust.

For a crispier crust, pre-cook the dough at this point for about 10 minutes. Otherwise proceed to filling the pie shells. Pour half of the egg mixture into each of the pies. Divide the cheese, leeks, asparagus and prosciutto into each dish. Bake for 40 minutes until center has set. Serve warm or cool completely and freeze.

Serves

Makes Two 9” Quiches