Monday, April 5, 2010

Still Have Leftovers from Easter?

I appeared on KARE 11 Showcase MN today and talked about Easter leftovers- mostly ham
Here is the link to Showcase

I cube leftover ham and chop it finely in my food processor to use in this recipe. You could also used diced or ham cut into thin strips.

Just add a salad and you have an easy dinner that can be made ahead.

Ham and Asparagus Quiche

When asparagus first appears in the spring, I serve it roasted to capture its fresh flavor. As the season progresses, I have lots of additional ways of serving it, such as in quiche, which is appropriate for any meal of the day. Select asparagus stalks that are slim, bright green and crisp, with tight buds at the tips. Arrange the spears in a spokes design for a fancy presentation.

Pastry for a 9-inch single-crust pie
8 fresh asparagus spears
1 cup chopped ham
1 cup shredded fontina cheese
1 cup whole milk
4 eggs, beaten
1/2 teaspoon dry mustard
1/2 teaspoon coarse salt

Heat oven to 400°F with oven rack in middle.

Roll out pastry into an 11-inch circle. Loosely roll dough around rolling pin and lift it into pie pan. Unroll and press dough into pan edges and bottom, making sure that the pastry is not stretched. Flute edges if desired.
Bake crust 10 to 15 minutes or until it begins to brown.

Place asparagus spears in flat dish with 2 tablespoons water and microwave on High 2 minutes to partially cook. Drain well. Asparagus can also be blanched in boiling water.
Sprinkle ham into bottom of partially baked pastry shell and top with cheese. Arrange asparagus spears in a spokes fashion over the cheese.
Combine milk, eggs, mustard, and salt in medium bowl and whisk until mixed. Carefully pour the custard into the crust.
Bake 25 to 35 minutes or until custard is set and a knife inserted in center comes out clean although it will be wet. Cool 10 minutes before serving to allow custard to set up.
Serve warm, at room temperature, or chilled. Store any remaining quiche in the refrigerator.

BAKER’S NOTES: Fontina cheese is a creamy Italian cheese with a nutty flavor made from cow’s milk. Swiss cheese can be used as a substitute.
SECRETS TO SUCCESS: Before cooking fresh asparagus, snap off the tough bottoms of the stalks and rinse thoroughly to remove any dirt. If you break the asparagus into 2-inch pieces, you will get some in every bite.

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