Ham and Swiss Mini Quiches. Shaved Asparagus Salad With Aged Gouda and Hazelnuts. Koko Beware.

I laughed when I saw this photo.

Definitely, get your Mum a bottle or two and toast all that she does. Maybe whip her up a nice brunch, as well.

Quick, single sized quiches make for a fun dinner or brunch dish. Ham and Gruyère are so good together, too.

Mini quiches become the quintessential ( I LOVE that ridiculous word) Spring meal with a shaved asparagus salad on the side. Tossed with arugula in a light vinaigrette, and served up with even more cheese and a sprinkling of nuts, this is a winner of a dinner.

Ham and Swiss Mini Quiches

Ingredients:

8 slices hearty white sandwich bread, crusts removed
1/2 cup sour cream
1 tsp cornstarch
3 eggs and 1 egg yolk
salt and pepper
pinch nutmeg
1/8 tsp cayenne pepper
3/4 cup half and half
3 oz sliced deli ham
1/2 cup shredded Gruyère cheese

Directions:

1. Preheat oven to 375℉.

2. Lightly grease a 12 cup muffin pan.

3. Using a rolling pin, roll each slice of bread until thin. Spray both sides of bread with cooking spray or spread with butter. Line each muffin cup with one slice of bread gently overlapping edges of slice to fit neatly into cup. Bake until lightly toasted and edges of bread are beginning to brown, about 10 minutes.

4. Meanwhile, whisk sour cream, cornstarch, eggs, 1/2 tsp salt, 1/4 tsp pepper, nutmeg and cayenne together in bowl. Microwave half and half in glass measuring cup for about 90 seconds, until steaming. Whisk half and half into sour cream mixture, then transfer to large liquid measuring cup.

5. Divide ham and cheese evenly among bread lined cups. Pouring slowly, divide one third of egg mixture among muffin cups. Repeat twice more until cups are filled. Transfer muffin pan to oven and bake until tops of quiches are set and edges of bread are golden brown and crisp, 12 to 15 minutes. Cool 5 minutes. Run a knife around outside of bread cups and release quiche cups from the tin.

Serves 4

Menu from America’s Test Kitchen

Shaved Asparagus Salad with Aged Gouda and Hazelnuts

Ingredients for the vinaigrette:

3 Tbs seasoned rice vinegar
2 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
1 Tbs fragrant honey, such as wild flower or orange blossom
1 Tbs. finely chopped shallot
Kosher salt and freshly ground black pepper to taste

Ingredients for the asparagus:

3/4 lb thick asparagus, trimmed
3 cups baby arugula
1/2 cup toasted, peeled, and chopped hazelnuts
2-1/2 oz thinly shaved aged Gouda (use a vegetable peeler)

Directions:

1. Make the vinaigrette: Whisk all of the ingredients together, cover, and refrigerate.

2. Prepare the salad: Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave stalks. Add the shavings to the tips.

3. Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.

4. Add hazelnuts to the asparagus and arugula. Toss and add more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.

Recipe from Fine Cooking Magazine