Recipe
Asparagus Quiche with Prosciutto and Gruyère
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 Cook Time 30 minutes Chill time 30 minutes Time: 1 hour 40 minutes 
Difficulty: Moderate
Yield: 8 servingsIngredients
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)
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.