Makes One 10” Quiche Using a Ceramic Tart Dish
½ Recipe Pate Brisee (Pastry Crust)
4 Ounces Smoked Bacon, Sliced Crosswise
4 Ounces Smoked Ham, Diced
½ Medium Onion, Sliced Thin
8 Ounces Fresh Asparagus, Cut Into Pieces
¼ Cup White Wine
2 Large Eggs
2 Large Egg Yolks
1½ Cups Heavy Cream
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Freshly Grated Nutmeg
4 Ounces Brie (Rind Removed), Room Temperature and Pulled Apart
4 Ounces Talagio Cheese, Room Temperature and Pulled Apart
4 Ounces Shredded Gouda Cheese, Room Temperature
Preheat oven to 375°F with rack in lower third of oven.
On a lightly floured surface roll out the pastry to fit a 9” Ceramic Tart Dish. Trim the pastry to be even with the top edge or the dish. Partially Blind bake the pastry.
In a large sauté pan, cook the bacon until crisp. Add the onion and sauté until onion is translucent. Add the asparagus and sauté for 2 minutes. Add the diced ham and heat through. Add the white wine and reduce until most of the wine is evaporated. Strain the mixture through a colander and set aside. Cool to room temperature.
Beat the eggs and egg yolks with a wire whisk until well blended. Add the cream in a steady stream beating the whole time until eggs and cream are completely incorporated. Mix in salt, pepper and nutmeg.
Evenly distribute the strained bacon mixture into the prepared pastry shell. Top with the cheeses and carefully pour the egg mixture over the top until comes nearly to the top of the crust.
Place the quiche on a sheet pan and bake for 35 to 45 minutes, until the filling is set and nicely browned on top.
Let rest for 30 minutes before serving.
