#BuzyBeez! Today I’m collaborating on this Easter spread with Nikole from Health Nut Nutrition! I’m making Quiche and She’s making Healthy Carrot Cake Muffins: http://bit.ly/2oVMGym
Sub to HealthNut Nutrition: https://www.youtube.com/user/HealthNutNutrition?sub_confirmation=1
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Ham & Asparagus Quiche:
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
3 to 5 tablespoons ice water
Mix flour, sugar, salt together in a bowl.
Add butter and crumble into pea size pieces $$$ Method 🙂
Add ice cold water until dough comes together
Pour dough onto plastic wrap and let chill and rest in fridge for 1 hour to overnight.
Roll out and place into pie dish. Freeze 15 min before filling.
4 large eggs
1 ½ cups half and half
1 tsp kosher salt
½ tsp nutmeg
1 9-inch pie crust
1 cup asparagus, chopped
1 cup ham, cubed
1 cup grated cheese, like Gruyère, Swiss, or cheddar
Prepare the quiche crust: Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 15-30 minutes
Prepare the custard filling: Whisk together the eggs, half and half, salt, and nutmeg until frothy.
Sprinkle and layer cheese, ham, and asparagus over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
Bake the quiche: Pour the custard into the pie crust. Bake the quiche at 350°F for 40 to 45 minutes, until the edges are set but the quiche still jiggles a little in the center.
Cool the quiche: Cool for at least 20 minutes, but ideally overnight.
Slice and serve: Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.
Vegetarian Quick Quiche:
Pre-made organic Pie Crust: http://www.whollywholesome.com/ourproducts-pie-shells.php
2 tbsp olive oil
½ cup chopped onions
1 clove minced garlic
1 cup Cremini mushrooms, sliced
½ cup red bell peppers
1 cup chopped zucchini
i cup of baby kale
2 tbsp parsley, chopped
2-3 sprigs thyme
Saute the veggies with olive oil
Fill the pie crust with the same egg mixture above. Bake at 375º F for 30-40 min. Let cool and set before serving.
Music by Lullatone: https://www.youtube.com/user/lullashawn
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
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