Ham and Asparagus Quiche

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1/2 cup unsalted butter (cut into 1/2" cubes, chilled)
• 1/4 cup ice water (divided)
• 1 tablespoon unsalted butter
• 1 1/2 cups leeks (white and light green parts halved, thinly sliced)
• 1 teaspoon kosher salt (divided)
• 3/4 teaspoon black pepper (divided)
• 1 cup asparagus ( cut into 1/4" coins)
• 4 large eggs
• 1 1/4 cups half-and-half
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped chives
• 8 ounces ham steak ( cut into 1/4" cubes)
• 1 cup shredded swiss cheese

Instructions

1. 1

   Break Down the Butter – In a large bowl, whisk together the flour, ½ teaspoon salt, and sugar. Add ½ cup cubed butter and cut into the flour mixture using your hands or a dough cutter until the mixture resembles coarse crumbles with some pea-sized pieces.

2. 2

   Hydrate the Dough – Add 2 tablespoons of ice water. Combine with your hands until the dough holds together when squeezed with your fingers. If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.

3. 3

   Rest the Dough – Place the dough onto a work surface and form it into a ¾-inch-thick disk. Wrap tightly in plastic and refrigerate until firm, at least 1 hour, or freeze for 30 minutes.

4. 4

   Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. Dust the counter and dough with flour. Use a rolling pin to roll it into a 14-inch circle, slightly thicker than ⅛-inch thick.

5. 5

   Form the Crust – Place the rolled-out dough into a glass 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess dough leaving a ½-inch overhang over the edge. Tuck the extra dough underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Place the pie dish in the freezer for 20 minutes.

6. 6

   Preheat the Oven – Set the oven rack in the middle position. Heat to 350°F (177°C).

7. 7

   Saute the Vegetables – In a large skillet, melt 1 tablespoon of butter over medium heat. Add leeks, asparagus, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, occasionally stirring, until the asparagus is crisp-tender and bright green, 5 minutes; let cool.

8. 8

   Make the Custard Filling – In a large bowl, whisk the eggs, half-and-half, ½ teaspoon salt, ½ teaspoon pepper, a pinch of nutmeg, and chopped chives.

9. 9

   Bake – Place the pie crust on a rimmed baking sheet. Evenly sprinkle with ham, the leek and asparagus mixture, and Swiss cheese. Pour the egg custard on top and bake until the center of quiche is just set, 50 to 60 minutes.

10. 10

    Cool & Serve – Cool the quiche on a wire rack until it reaches room temperature, about 1 ½ to 2 hours. Slice and serve.