Spring Spread With Ham Steaks, Quiche, And Potato Salad
Always on a mission to create memorable, one-of-a-kind meals for my family that they’ll remember. This springtime, I’m incorporating Maille into my table spreads to bring savory goodness!
Maille mustards are making their rotation through a few of my classic spring recipes, such as Honey Mustard Glazed Ham Steaks, Asparagus Peas and Ricotta Quiche, and my famous potato salad. Maille makes it easy and effortless to add savory richness to any dish.
Simply whisk into salad dressings, marinades, sauces, or add to a charcuterie board to bring bold, bright flavors. However you use Maille, it’s sure to brighten this spring’s menu.
Maille mustards are sold on Amazon along with Whole Foods, Walmart, Publix, and Safeway/Albertson’s. Linked here: Maille Mustard
Let’s make this time of the year the best one yet!
Disclosure: This post is a sponsored post on behalf of Maille Mustard. As always, all opinions are my own.
Honey Mustard Glazed Ham Steaks
Ingredients
- 4 ham steaks (about 6 ounces each)
- 2 tablespoons Maille Honey Dijon Mustard
- 2 tablespoons melted butter
- 1 teaspoon apple cider vinegar
- pinch of salt and pepper
Instructions
- Preheat the grill to medium heat.
- In a bowl, combine Maille Honey Dijon Mustard, melted butter, apple cider vinegar, salt, and pepper. Whisk until well combined.
- Brush the ham steaks with the honey mustard glaze.
- Place the ham steaks on the grill over direct heat. Close the grill and cook for 4 minutes. Flip the ham steaks and baste once more. Close the grill and cook for 4 minutes. Transfer the ham steaks to a plate.
Asparagus, Peas, And Ricotta Quiche
Ingredients
- 1 pie dough
- all-purpose flour for dusting/rolling out the pie dough
- 5 eggs
- 1 cup milk
- 1 tablespoon Maille Dijon Original Mustard
- 2 green onions sliced
- ⅓ cup grated Parmesan
- salt and pepper to taste
- 15 asparagus spears trimmed and cut into 1-inch pieces
- ½ cup frozen peas defrosted
- ½ cup ricotta cheese
- 1 egg beaten (for egg wash)
Instructions
- On a lightly floured surface, roll out the dough to ¼- to ⅛-inch thick. Transfer the dough to a pie dish. Tuck the excess overhang of dough under itself. Use your fingers to create a fluted shape or simply use a fork to crimp the edges. Poke the base of the crust with a fork a few times. Chill the dough in the refridgerator 30 minutes.
- Preheat the oven to 425F.
- Line the pie crust with parchment paper and pie weights. Place into the oven and bake for 15 minutes. Remove the parchment paper and pie weights and bake for 5 more minutes. Let the pie crust slightly cool.
- Reduce the oven temperature to 375F.
- In a large bowl, whisk together the eggs, milk, Maille Dijon Original Mustard, green onions, and Parmesan. Season with salt and pepper, to taste.
- Arrange the asparagus and peas in an even layer in the crust. Dollop the ricotta evenly over the asparagus and peas.
- Pour the custard carefully over the asparagus, peas, and ricotta. Brush the edges of the quiche with the beaten egg.
- Transfer the quiche to the oven and bake until the crust is golden brown, and the edges of the custard look set, 30 to 35 minutes. Serve the quiche warm or at room temperature.
Feta’s Spring Potato Salad
Ingredients
- 2 pounds Yukon Gold Potatoes
- ⅔ cup mayonnaise
- 2 tablespoons Maille Whole Grain Mustard
- ¼ cup sweet dill pickle relish
- 1 tablespoon apple cider vinegar
- ¼ teaspoon paprika
- salt and pepper to taste
- ¼ cup red onion finely chopped
- 2 ribs celery finely chopped
- 2 hard boiled eggs chopped
- 1 sprig dill chopped
Instructions
- Place the potatoes in a large pot of boiling water. Cover with the lid and turn the heat down to medium. Boil for 15-20 minutes until fully cooked through and can easily pierce through with a knife. Let the potatoes slightly cool then peel the skin off, if desired. Cut into ½-inch chunks and place into a large bowl.
- In another bowl, whisk together the mayonnaise, Maille Whole Grain Mustard, relish, apple cider vinegar, and paprika. Season with salt and pepper to taste. Pour the dressing over the potatoes.
- Add the red onion, celery, egg, and dill to the bowl with the potatoes. Mix until well combined and coated in dressing. Cover and refrigerate for 3-4 hours to chill. Serve chilled.
