Asparagus Quiche with Crispy Prosciutto and Gruyère

When spring finally rolls around and bundles of fresh asparagus start popping up at the farmers’ market, I know exactly what I’m making: an asparagus quiche. It’s one of those go-to recipes I come back to every year — it’s reliable, beautiful, and never disappoints. It just tastes like spring.

This version combines tender green asparagus with a creamy, cheesy egg filling, crispy prosciutto, nutty Gruyère, and a sprinkle of parmesan on top. The result is a golden, flavorful quiche that looks just as good as it tastes. It’s the kind of dish that disappears quickly at the table — and for good reason!

Why This Quiche is a Spring Favorite

What I love most about this quiche is how flexible and crowd-pleasing it is. You can serve it:

• As a side dish for BBQ
• For brunch
• At a picnic (it’s great cold too)
• At a sports or school event, since it travels well and reheats beautifully
• For lunchboxes, either warm or cold the next day

This quiche pairs especially well with:

• Grilled chicken (like rotisserie-style or seasoned drumsticks)
• Oven-baked salmon with lemon and herbs
• Classic meatballs or veggie patties
• Roasted vegetables
• A crisp green salad with vinaigrette

Ingredients for the Asparagus Quiche

Here’s what goes into this savory spring quiche:

• Pie crust: Homemade crust is definitely the best, but store-bought works too
• Eggs, milk, and cream: The classic quiche base — rich, silky, and satisfying!
• Gruyère cheese: A flavorful, melty cheese that adds depth (or sub with mozzarella or cheddar)
• Prosciutto or bacon: Crispy element that adds salt — skip for vegetarian
• Fresh green asparagus: Trimmed and layered across the top for a beautiful finish
• Shallots or sweet onion: Optional, but adds great flavor
• Fresh parsley: Adds color and freshness to the filling
• Nutmeg: Just a pinch gives the egg base a twist
• Parmesan: Sprinkled for a golden topping

Variations to Try

• Vegetarian: Easy, just omit the prosciutto!
• More cheese: Mix in feta or double up on the Gruyère
• More veggies: Add sliced zucchini, sautéed spinach, leeks or mushrooms

How to Make the Quiche

1. Blind bake the crust: Line a pie dish with pie dough. Prick the bottom with a fork, cover with parchment and baking weights, and bake at 180°C (350°F) for about 15 minutes.
2. Prep the filling: Crisp the prosciutto or bacon, then chop into pieces. Wash and trim the asparagus. Sauté the shallots if using.
3. Whisk the egg base: In a bowl, whisk together eggs, milk, cream, salt, pepper, nutmeg, and chopped parsley. Stir in the grated Gruyère, shallots and the crispy prosciutto.
4. Assemble: Pour the filling into the pre-baked crust. Sprinkle with more Gruyère and parmesan. Arrange asparagus on top.
5. Bake: Bake the quiche at 180°C (350°F) for 30–35 minutes, or until the filling is just set and golden on top. Let it cool slightly before slicing.

What Is Blind Baking?

Blind-baking is when you pre-bake a pie crust without any filling. It helps the crust cook through and stay crisp — especially important when you’re using a wet filling like a quiche egg base. Just line the crust with parchment, fill it with dried beans or pie weights, and bake it for 15 minutes before adding the filling.

Make-Ahead Tips

• The pie dough can be made and frozen for up to 3 months
• The crust can be blind baked the day before and stored covered at room temp
• The entire quiche can be baked the day before — it’s just as delicious the next day
• You can freeze the baked quiche for up to 2 months. Defrost in the fridge and reheat at 160°C (325°F) for 15–20 minutes before serving.

Frequently Asked Questions

Can I use white asparagus instead?
Yes! Just make sure to peel and blanch them first, since they are tougher than green asparagus.

Can I freeze the quiche?
Yes! Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge and reheat in the oven before serving.

Can I use a different cheese?
Yes! Mozzarella, cheddar, or even feta works well here.

How do I reheat the quiche?
Bake at 160–175°C (325–350°F) for 15–20 minutes until hot and crisp again. You can microwave it in a pinch, but the crust will get soft.

Can I make it vegetarian?
Yes! Just skip the prosciutto and try one of the veggie variations listed above.

Recipe

Asparagus Quiche with Prosciutto and Gruyère

No ratings yet

A creamy, savory quiche with tender green asparagus, crispy prosciutto, and plenty of cheese. Made with a homemade crust, it's perfect for BBQs, brunch, lunch, or light dinner.

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Chill time 30 minutes mins

Time: 1 hour hr 40 minutes mins

Difficulty: Moderate

Yield: 8 servings

Udskriv Pin GemGemt!

Ingredients

1x2x3x

Crust:

• 300 g all-purpose flour
• ½ tsp salt
• 150 g cold butter (cubed)
• 1 egg
• 1-2 tbsp cold water

Filling:

• 200 g green asparagus
• 60 g prosciutto or bacon
• 1 handful fresh parsley
• 1-2 salad onions (optional)
• 4 eggs
• 150 ml milk
• 100 ml heavy cream
• 50 g shredded cheese (I recommend Gruyère)
• ½ tsp ground nutmeg
• Salt and pepper (to taste)
• 50 g shredded cheese for topping
• Freshly grated parmesan (to taste)

Jeg er i køkkenet,hold skærmen tændt.

Instructions

Crust:

• In a large bowl, mix together flour and salt. Add cold butter and use a pastry blender or fork to cut it into the flour until the texture is crumbly.
  300 g all-purpose flour, ½ tsp salt, 150 g cold butter
• Add egg and cold water (1 tbsp at a time) and gently bring the dough together with your hands. It should be smooth but not sticky.
  1 egg, 1-2 tbsp cold water
• Roll the dough between two sheets of parchment paper into a large circle, about 35 cm (14 inches). Transfer to a greased 28 cm (11 inch) pie dish.. Prick the base with a fork and refrigerate for at least 30 minutes.
• To blind bake: Place a small piece of parchment in the center and fill with dry beans, rice, or pie weights. Bake at 180 °C (356 °F) for 15 minutes. Remove the weights and parchment.
• You can either continue baking the crust for another 10–15 minutes until golden to bake ahead, or add the filling and bake it all together.

Filling:

• Rinse the asparagus and trim off the tough ends. Boil for 1–2 minutes, then rinse under cold water to stop the cooking.
  200 g green asparagus
• In a dry pan over medium-high heat, fry the prosciutto or bacon until crispy. Chop into small pieces.
  60 g prosciutto or bacon
• Wash and finely chop the parsley. Finely dice the salad onions.
  1 handful fresh parsley, 1-2 salad onions
• In a mixing bowl, whisk together the eggs, milk, cream, shredded cheese, nutmeg, salt, and pepper. Add the parsley and salad onions.
  4 eggs, 150 ml milk, 100 ml heavy cream, 50 g shredded cheese, ½ tsp ground nutmeg, Salt and pepper
• Pour the egg mixture into the crust. Sprinkle with the prosciutto (reserve a little for garnish if you like). Add remaining shredded cheese and grated parmesan on top.
  50 g shredded cheese for topping, Freshly grated parmesan
• Arrange the asparagus on top.
• Bake at 180 °C (356 °F) for 20–25 minutes, or until the filling is set and the top is golden.
• Garnish with a little more prosciutto if desired and serve warm or at room temperature.

RATE THE RECIPE

Tag @bageglad på Instagram så jeg kan se og dele det du har lavet!

• Total31.6K
•  2.4K
•  23.4K
•  5.7K