↞ recipe box start page
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
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
view more member recipes
HAM, ASPARAGUS, AND GRUYERE QUICHE
view my recipes
print
save
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Ham And Gruyere Quiche
by sgre52160
1 refrigerated pie crust (rolled out) 5 eggs 1/2 cup milk 3/4 cup Gruyere cheese (grated) 1/2 cup ham (chopped into small pieces) 1 leek (chopped) Preheat oven to 450 degrees F. Line pie dish
by sgre52160
1 refrigerated pie crust (rolled out) 5 eggs 1/2 cup milk 3/4 cup Gruyere cheese (grated) 1/2 cup ham (chopped into small pieces) 1 leek (chopped) Preheat oven to 450 degrees F. Line pie dish
Mushroom Spinach & Gruyere Crustless Quiche
by sgre52160
1 (6 oz)(bag of baby spinach 2 tbsp olive oil 1 (8 oz) pkg mushrooms, coarsely chopped 1 garlic clove, minced Salt and pepper 3 large eggs 1 cup half-and-half 1 cup shredded Gruyere cheese P
by sgre52160
1 (6 oz)(bag of baby spinach 2 tbsp olive oil 1 (8 oz) pkg mushrooms, coarsely chopped 1 garlic clove, minced Salt and pepper 3 large eggs 1 cup half-and-half 1 cup shredded Gruyere cheese P
Asparagus Gruyere Tart
by sgre52160
Flour, for work surface 1 sheet frozen puff pastry, thaw it according to package instructions 5 1/2 oz (2 cups) Gruyere cheese, shredded (Emmentaler or Fontina cheese can be substituted for the Gruy
by sgre52160
Flour, for work surface 1 sheet frozen puff pastry, thaw it according to package instructions 5 1/2 oz (2 cups) Gruyere cheese, shredded (Emmentaler or Fontina cheese can be substituted for the Gruy
Mushroom, Asparagus, Gruyere & Egg Casserole
by sgre52160
8 large eggs 1 bunch fresh asparagus (approximately 1 pound), rinsed, trimmed and cut into 1 & 1/2-inch pieces 3-4 oz (about 1/2 cup) sliced mushrooms 3 oz grated Gruyere, divided 1 medium sha
by sgre52160
8 large eggs 1 bunch fresh asparagus (approximately 1 pound), rinsed, trimmed and cut into 1 & 1/2-inch pieces 3-4 oz (about 1/2 cup) sliced mushrooms 3 oz grated Gruyere, divided 1 medium sha
Asparagus, Mushroom And Gruyere Strudel
by sgre52160
3/4 lb asparagus, cut into 6 inch spears 1 tsp salt 7 tbsp butter 1 lb mushrooms, thinly sliced 2 tsp lemon juice 1/2 cup walnuts, toasted and finely chopped 2 tbsp dried bread crumbs 12 sheets
by sgre52160
3/4 lb asparagus, cut into 6 inch spears 1 tsp salt 7 tbsp butter 1 lb mushrooms, thinly sliced 2 tsp lemon juice 1/2 cup walnuts, toasted and finely chopped 2 tbsp dried bread crumbs 12 sheets
view more member recipes
related CDKitchen recipes
Almond Asparagus
Asparagus Soup
Slow Cooked Asparagus
Omelet with Asparagus and Gruyere
Denver Quiche
Artichoke and Fresh Asparagus Quiche
Skinny Asparagus Quiche
Asparagus Crab Quiche
Crustless Vegetable Quiche
Asparagus, Thyme And Parmesan Puffs