COWARD’S QUICHE

Written By Liam Carroll

INGREDIENTS: 

  • Six eggs

  • ¾ cup of heavy cream

  • One onion (sliced)

  • Twelve stalks of asparagus, cut into bite sized pieces

  • Healthy portion of diced ham

  • Store bought pie crust (I’m not a hero)

  • scallions (optional)

Grease the inside of a nine inch cast iron skillet and lay the pie dough inside.

Dice up leftover ham from a holiday of your choosing, I like Easter ham. Place into a bowl.

I used onions in the spring from my local farmers market, so I sliced up the green tops, and soaked them in water. This could be substituted for scallions if you crave more oniony flavor in your quiche (it also gives it a lovely green top).

Saute the white parts of the onion in a pan, once softened, add in the asparagus. Cook until the asparagus are soft and the onions are caramelized. Deglaze if needed, with a form of seafood stock for bonus points. Salt and pepper to taste.

Add the vegetables to the ham bowl, mix together, and allow to cool.

In a separate bowl, whisk six eggs. Once homogeneous, add the cream and whisk together. Salt and pepper to taste (don’t eat raw eggs, just approximate how much salt and pepper you’d use for six eggs).

Once cooled, evenly distribute the ham/veggie mixture in the pie dough, then pour the eggs over top. 

If using the greens from spring onions or scallions, drain them and put them on top of the egg mixture in the pie. Gently pat them to partially submerge them in the egg mixture.

Bake in a 375 degree oven for 30-45 mins, until the eggs are set and no longer wobbly.

Liam Carroll