Shelly's Recipe

HAM, ASPARAGUS, AND GRUYERE QUICHE

Category: Quiche and Savory Tarts / Tartlettes

3 ounces (about 1 cup) old fashioned rolled oats
3 ounces (about 2/3 cup) white whole wheat flour
1/4 teaspoon salt
4 ounces (1 stick) cold, unsalted butter, cut into pieces
2 ounces (1/4 cup) cold water
1 teaspoon extra virgin olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
5 ounces cooked ham, diced
4 ounces Gruyere cheese, shredded
2 eggs + 2 egg whites
1/4 cup milk
Kosher salt
Freshly ground black pepper

Process the rolled oats in a food processor for about 30 seconds, until finely ground. Add the whole wheat flour, salt, and butter. Pulse to cut the butter into the mixture until it resembles sand. Gradually stream in cold water, pulsing just until the dough comes together. Be careful not to over-process or add too much water.

Remove the dough from the food processor, shape into a disk, and wrap with plastic wrap. Refrigerate for about 30 minutes.

While the dough refrigerates, preheat the oven to 325, and lightly spray a 9-inch tart pan with cooking spray.

Once the dough has chilled, roll out to about 1/4-inch thickness so that it will cover the entire tart pan. Press the dough into the tart pan and trim off any excess. Line with a piece of aluminum foil or parchment, and place one pound of dry beans or pie weights in the tart. Blind bake for about 20-25 minutes. Remove the weights and the foil/parchment, turn the temperature up to 350 and bake for an additional 10 minutes.

Meanwhile, saute the asparagus and ham with the olive oil in a skillet over medium heat (about 4-5 minutes, just until the asparagus is slightly tender). In a separate bowl, whisk together the eggs, egg whites, milk, salt, and pepper.

Once the crust has baked, remove from the oven and fill with the asparagus and ham. Pour the egg mixture down over the asparagus and ham, and sprinkle with Gruyere cheese. Bake for an additional 25-30 minutes until the eggs are set and the cheese is melted. Broil for a minute or to make the cheese golden and bubbly. Serve warm