quiche on plate from Counting House restaurant 21c

Chef Recipe: Ham, Asparagus and Cheddar Quiche

Enjoy Chef Jeff’s Ham, Asparagus and Cheddar Quiche recipe!

> Printable recipe for you personal cookbook

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580 grams (about 4 2/3 cups) all-purpose flour
2 tsp salt
1 lb (2 sticks) cold butter, cut into 1/2 inch cubes
11 grams (about 2 1/2 tsp) ice water
1 whole egg

12 whole eggs
1/2 bunch of asparagus, chopped
1/2 lb of ham
1/2 lb of cheddar cheese


To make the short dough, add flour into a food processor or bowl, add the cold cubed butter and flour. Mix or pulse until the butter is in small pieces, but still visible. Add 1 egg and the salt. Add the ice water slowly until it forms into a ball. I like to finish mixing the dough on the counter by hand until it holds together but is still flakey. Wrap in plastic and chill. Once dough is cold, roll it out to about ¼ inch and place it in to your desired backing pan.

Once dough is in the pan, chill again for at least an hour. When ready to bake, preheat oven to 350 degrees. Use a fork to poke holes in the bottom of the dough. Blind bake with dry beans and wax paper until the crust sets. Remove the beans and wax paper and set aside. Bake for another 10 minutes until the bottom is just turning golden.

Mix the eggs with the diced ham, asparagus and cheddar and about a tablespoon of salt. Pour mixture into the baked tart shell. At this point turn your oven down to 275 and put the quiche back into the oven. Bake until firm – around 45 minutes. Cool for at least 30 minutes, remove from baking pan, cut quiche into even pieces and serve!