Mary Ann Esposito’s spring ham & vegetable quiche
Lighten up mealtime with this tasty spring ham and vegetable quiche made with prepared puff pastry. Vary the veggies with spinach, artichoke hearts or peas.
Spring Ham and Vegetable Quiche INGREDIENTS
1sheet puff pastry 2 tablespoons olive oil 3 scallions, thinly sliced 1 cup cauliflower florets in small pieces
1 small red bell pepper, diced
1 cup diced asparagus plus a few whole for garnish 2 cups grated cheese of your choice
3 large eggs
½ teaspoon salt Grinding black pepper ½ cup cream cheese at room temperature
2/3 cup light cream 1 cup diced ham
¼ cup minced fresh thyme, parsley, tarragon or basil or a combination Coarse sea salt Sweet paprika
DIRECTIONS
Roll the puff pastry out to 14 x 16 inches. Line an 8 x 12-inch rectangular pan or 9 inch pie pan with the dough, allowing the excess to overlap edges. Bring excess dough to edges of pan and use your hands to pinch and tuck dough around the edges. Set aside.
Preheat oven to 425F Heat the oil in a sauté pan; add the scallions, cauliflower, red peppers and cut asparagus and cook until the vegetables soften.
In a bowl beat the eggs with the salt, pepper cream cheese and cream until well combined. Stir in the ham and herbs. Spread the grated cheese over the puff pastry and pour the egg mixture evenly over the cheese. Add the reserved asparagus spears over the top and sprinkle with paprika. Bake for 25-30 minutes or until the quiche is set and a knife inserted in the middle comes out clean. Sprinkle with coarse salt if desired.
Cut into squares or wedges to serve. Serves 6 to 8 www.ciaoitalia.com