Artichoke, Asparagus, And Ham Quiche


10 ounces, or about 2/3 recipe, basic short pastry 10 ounces asparagus 3 extra-large eggs 1 cup crème fraîche scant 1 cup grated Gruyère 1 cup cooked ham cut into cubes 8 - 10 ounces bottled artichoke hearts in olive oil, drained and halved or quartered Roll out the pastry on a floured surface to about 1/8-inch thickness, then use it to line a tart pan with a removable bottom that is 9–10 inches in diameter and 11/2–13/4 inches deep. Leave a little excess pastry hanging over the sides. Let rest in the refrigerator for at least 30 minutes.


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