Asparagus, Shallot and Ham Tart/Quiche

Asparagus always seems like such a delicious springtime vegetable.  I usually just toss it in a bit of oil and roast it in the oven, but it's SO good in a quiche.  I have a wider, lower tart pan that I hadn't used in awhile, and so breaking it out to make a springtime asparagus quiche seemed ideal.  I added some ham underneath the shallots and asparagus, but you could just as easily leave it out.  Next time, I may just need to make two at once so we have more leftovers! Enjoy!  

Asparagus Tart/Quiche, fresh from the oven. Yum! 

Asparagus, Shallot & Ham Tart or Quiche

Line a 10" - 11" tart pan with 1/2 recipe of Kristin's buttermilk pie pastry crust.  You can roll it out as directed, or sprinkle and then press into pan with a piece of plastic wrap over your hand to avoid sticking.  If you don't have a tart pan, you can make this in a pie dish. 

Preheat oven to 425 F.

Sauté the following over medium heat 5-7 minutes: 

1 Tbsp butter

1 Tbsp olive oil

2-3 shallots, thinly sliced

1 bunch asparagus, washed, ends trimmed, and cut into ~3-4" pieces

Remove from heat and let cool while you prepare the rest of your filling. 

Dice into bite-sized pieces: 

~1/2 - 3/4 cup diced of thickly sliced baked ham (Optional - you can leave out the ham if preferred, but I recommend replacing it with something flavorful, like Boursin cheese)

In a bowl, whisk together:
~6-7 eggs (you may find you need more/less depending on how large your tart pan is)
1/4 cup milk (lactose-free works well)
salt & pepper

On top of your prepared crust, spread the diced ham.  Spread in the sautéed shallots and asparagus.

Ham topped with sautéed shallots and asparagus.

 Pour the egg mixture evenly overtop of everything.  

Evenly pour over the egg mixture, and it's ready to bake!

Bake at 425 F for 15 minutes.  Lower the oven temperature to 350 F and cook for an additional 15-20 minutes, until eggs are nicely set and crust is a nice golden brown.  Let rest 10 minutes before serving.

Wonderful served warm.  Refrigerate any leftover pieces.  You can serve chilled or warmed, but we do love leftovers of this asparagus tart warmed in a toaster oven.  Enjoy! 

Asparagus, Shallot and Ham Tart or Quiche by Successfully Gluten Free!