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A slice of vegetable frittata garnished with chives and prosciutto, served with a side salad of mixed greens and cherry tomatoes on a white plate with a fork beside it.
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Easy Recipe for Quiche with Asparagus

With a buttery crust, creamy egg filling, and the delightful combination of asparagus and prosciutto this quiche is sure to be a hit.
Course Breakfast
Cuisine American
Budget Frugal
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 607kcal

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

Calories: 607kcal | Carbohydrates: 21g | Protein: 23g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 904mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 5mg | Calcium: 312mg | Iron: 3mg