Tenderflake Deep Dish Ham Quiche Food

DEEP-DISH HASH BROWN HAM AND CHEESE QUICHE

Steps:

• Position an oven rack in the bottom third of the oven and preheat it to 425 degrees F. Generously grease a 9-inch springform pan with butter.
• Toss the hash browns with the butter in a large bowl until well coated. Evenly press the hash browns into the bottom and up the sides of the prepared pan. Bake until deep golden brown and crispy, 40 to 45 minutes. Reduce the oven temperature to 350 degrees F.
• Meanwhile, whisk the eggs and half-and-half in a large bowl until combined. Fold in the cheese, chives, ham, 1 teaspoon salt and a few grinds of black pepper. Pour the egg mixture into the potato crust and bake until the eggs are set, 40 to 45 minutes more.
• Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche and transfer to a serving plate or cutting board.

TENDERFLAKE DEEP DISH HAM QUICHE

Steps:

• Preheat oven to 400°F (200°C).
• Prepare pie shell according to package directions for a baked pie shell. Set aside to cool. Lower oven temperature to 375°F (190°C).
• Add lemon juice to .25 cup milk and whisk together. Set aside. (This is a substitute for buttermilk.)
• Melt olive oil and butter in a large, non-stick frying pan over low-medium heat.
• Chop (or thinly slice) onion. Add to frying pan. Cook until softened (about 10-15 minutes).
• Cube ham into 1/4" pieces. Add to frying pan and cook for an additional 5 minutes. Remove from heat.
• Whisk together eggs, milk, milk+lemon juice mixture, and parsley in a medium bowl. Add salt & pepper to taste.
• Spread the ham and onion mixture in the cooked and cooled pie crust. Pour egg mixture over the top.
• Bake for 40-50 minutes or until the filling has set.
• Grate cheese and sprinkle over quiche as soon as it is removed from the oven, allowing it to melt as the quiche cools (about 10 minutes).
• Slice and serve warm.

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD

Steps:

• To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
• Preheat the oven to 375 degrees F.
• To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
• To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
• Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.

DEEP DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD

Steps:

• To make the pastry:.
• Combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
• Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky.
• Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
• Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour.
• Roll the dough out into a 14-inch circle about 1/4-inch thick.
• Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan.
• Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim.
• Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
• Preheat the oven to 375 degrees F.
• To make the filling:.
• Heat a skillet over medium-low heat, coat the pan with oil, and add the onions.
• Slowly cook the onions, stirring, until they caramelize and release their natural sugars.
• Add a couple of tablespoons of water to help the onions break down, if needed.
• Toss in the ham, cook, stirring, for about 10 minutes to get some color on it.
• Remove from heat.
• In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper.
• Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan.
• Cover loosely with foil and bake for 1 hour and 30 minutes.
• Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly.
• Remove to a wire rack and let cool for 30 minutes.
• In the meantime make the asparagus salad.
• To make the asparagus salad:.
• In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender.
• Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well.
• Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl.
• Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper.
• Toss gently to combine.
• Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim.
• Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.
• Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper.
• Garnish with the asparagus salad on top.
• NOTE: As hand sizes vary, I have indicated the approximate amount of each per 'my handful' -- adjust accordingly.

DEEP DISH HAM QUICHE

Steps:

• Prepare pie crust as directed. Remove from oven and set aside to cool.
• In a large flat-bottomed fry pan, melt the olive oil and unsalted butter. Cook the onions over low-medium heat, until softened, about 15 minutes. Add cubed ham to pan and cook for 5 minutes more. Remove from heat.
• Preheat oven to 375.
• In a medium bowl, whisk togehter the egg, milk, cream, and parsley and season with salt and pepper.
• Spread the onion and ham mixture in the cooked and cooled pie crust. Pour the egg mixture over the top.
• Place on a baking sheet. Bake in a preheated oven for 50-55 minutes.