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Deep Dish Ham Quiche with Herb and Asparagus Salad

Recipe courtesy Tyler Florence


  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
  • 1 large egg yolk
  • 3 tablespoons ice water, plus more if needed


  • Combine the flour, salt, and sugar in a large mixing bowl.
  • Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
  • Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry.
  • Work it in to bind the dough until it holds together without being too wet or sticky.
  • Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
  • Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
  • Sprinkle the counter and a rolling pin lightly with flour.
  • Roll the dough out into a 14-inch circle about 1/4-inch thick.
  • Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan.
  • Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim.
  • Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.

Categories: Breakfast 
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