I have my fantastic Easy Recipe for Quiche with Asparagus and Proscuitto to share. It's a dish perfect for any meal of the day, whether you're serving it up for brunch or enjoying it as a light dinner. With a buttery crust, creamy egg filling, and the delightful combination of asparagus and prosciutto, this easy-to-make quiche will surely become a favorite in your household.
INGREDIENTS
STEP-BY-STEP INSTRUCTIONS
- Peel the lower end of asparagus with a peeler. Cut the asparagus on the diagonal. Keep the tips intact.
- Grate the cheese and place it in a medium bowl. Add the flour and toss to coat the cheese thoroughly. Dice the prosciutto.
- Whisk the eggs, milk, and cream together in a medium bowl.
- Add the thyme, salt, pepper, and nutmeg to the custard mixture.
- Spray the interior of the tart pan with baking spray.
- Place the crust into the prepared pan and trim off the excess dough.
- Evenly arrange the asparagus bottoms in the pan. Sprinkle the cheese over the top.
- Sprinkle half the chives on top, then add the prosciutto evenly on top.
- Pour the custard gently over the top. Lay the asparagus tips down, gently pushing them below the custard. Add the remaining chives.
- Place on a baking sheet and bake for 30-40 minutes. Remove from oven. Cool for 20 minutes. Garnish.
Top Tip
If you have thin pieces of asparagus, also called pencil asparagus, there is no need to peel the stems. If not, you will need to peel the stems to remove the dark green part, making the asparagus tender and easy to chew. Use a regular potato peeler or a sharp paring knife.
Equipment
- 9-10 inch pie plate or quiche pan or pie pan
- cheese grater
- Mixing bowls
- Whisk
- Vegetable peeler or paring knife
- Sharp knife & cutting board
- Rubber spatula
Ingredients
- 1 single pie crust store-bought or homemade
- 2 cups peeled asparagus (12 oz or 350 grams of young asparagus)
- 1 cup shredded cheddar cheese
- ½ cup Gruyère cheese
- 1 tablespoon all-purpose flour (for mixing with the cheese)
- 4 large eggs
- 1 ¼ cups half & half
- 1 tablespoon fresh thyme leaves
- 1 teaspoon chives (finely chopped)
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- pinch grated nutmeg
- 12 ounces prosciutto 3-5 slices (50 grams)
- 1 pinch red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the lower end of asparagus with a vegetable peeler or paring knife. Cut the asparagus on the diagonal. Keep the tips intact. Reserve a few tips for garnish.
- Cut most of the fat from the prosciutto, and discard it. Chop the rest of the prosciutto into a small dice and set aside.
- Grate the cheese(s) and place them in a medium bowl. Add the flour and toss to coat the cheese thoroughly.
- Whisk the eggs, milk, and cream together in a medium bowl.
- Add the thyme, salt, pepper, and nutmeg to the custard mixture.
- Spray the interior of the tart pan with baking spray.
- Place the crust into the prepared pan and trim off the excess dough.
- Evenly arrange the bottom parts of the asparagus in the tart pan. Sprinkle the cheese over the top.
- Sprinkle half the chives on top, then add the prosciutto evenly on top. Reserve a little prosciutto for garnish.
- Pour the custard gently over the top. Lay the asparagus tips on top. Gently push them down so that they are below the custard. Sprinkle on the reserved cheese. Sprinkle with remaining chives.
- Place on a baking sheet and bake for 30-40 minutes. Remove from oven. Cool for 20 minutes. Garnish.
Nutrition
Storage
To Store:
Once your quiche has cooled completely, cover it tightly with plastic wrap or foil, or transfer slices into an airtight container. It will keep well in the refrigerator for up to 4 days.
If you'd like to save some for later, you can also freeze it! Wrap individual slices in plastic wrap and then in foil (or use freezer bags). It'll stay fresh for up to 2 months.
To Reheat:
- From the fridge: Warm slices in a 325°F (165°C) oven for 10-15 minutes, or until heated through. You can also use the microwave for a quick reheat - about 45 seconds to 1 minute per slice - though the crust will be a little softer.
- From frozen: Let the quiche thaw overnight in the fridge before reheating. For best texture, always reheat in the oven rather than the microwave.
Bonus tip: If you're planning to serve it for brunch, you can bake it the night before and reheat the whole quiche in the oven for 15-20 minutes before guests arrive. It'll taste freshly made and smell incredible!
MORE RECIPES LIKE THIS
If you love easy breakfast recipes, try any of these.
Yes! This quiche actually tastes even better the next day. You can bake it the night before, let it cool, then store it covered in the fridge. When ready to serve, reheat slices in the oven at 325°F (165°C) for about 10-15 minutes, or enjoy it cold or at room temperature - it's delicious either way.
Definitely. While cheddar and Gruyère give a nice balance of sharpness and meltiness, feel free to experiment. Swiss, fontina, or even mozzarella work beautifully. Just avoid pre-shredded cheese if possible - it doesn't melt as smoothly.
Easy! Skip the prosciutto and maybe toss in a handful of sautéed mushrooms or caramelized onions for that savory depth. The rest of the recipe stays exactly the same.
Great question - the secret is in the center jiggle. Once it's golden brown around the edges and the center moves just slightly (like soft Jell-O, not liquid), it's ready. The residual heat will finish setting it as it rests for 20 minutes after baking.
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