Asparagus and Prosciutto Quiche
This asparagus and prosciutto quiche is a savory delight with a perfectly flaky crust and a rich, creamy filling. Tender asparagus spears and delicate slices of prosciutto are baked into a velvety egg custard with melty cheese, creating a balance of fresh, salty, and savory flavors. Whether served warm or at room temperature, this quiche makes a delicious brunch centerpiece or a satisfying meal any time of day.
Recipe - Frankston #713
Asparagus and Prosciutto Quiche
Prep Time90 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 Pillsburyâ„¢ Refrigerated Pie Crust, softened as directed on box
2 eggs
1/4 cup sour cream
1 cup half-and-half
1/4 tsp salt
1/4 tsp black pepper
20 thin asparagus spears, divided
3 to 4 slices prosciutto, paper thin
1/2 cup parmesan cheese, shredded
1/4 cup fresh or frozen green peas
edible flowers, for garnish
Directions
- Preheat the oven to 400° F. Grease a 9-inch round tart pan, and set aside. Unfold the pie crust, and press into tart pan. Prick the crust all over with a fork. Trim the excess crust. Line the crust with parchment paper, and fill with pie weights. Bake for 30 minutes until crust is firm and golden. Let cool completely. Reduce oven temperature to 350° F.
- In a medium bowl, whisk together the eggs and sour cream. Add the half-and-half, salt, and pepper. Whisk until smooth. Set aside. Trim the ends from the asparagus, and discard the ends. Prepare the prosciutto by tearing the slices in half, lengthwise.
- Sprinkle the parmesan cheese on the bottom of the pie crust. Fan out 15 stalks of asparagus on the cheese, reserving the remaining asparagus for garnish. Artfully arrange the asparagus to resemble flower stalks. Roll each slice of prosciutto into a rosette. Artfully place them among the flower stalks.
- Carefully pour in the egg mixture. Bake for 30 minutes until eggs are cooked through and the filling begins to puff. While the quiche is baking, blanch the remaining asparagus. When the quiche is done, let cool for 15 minutes.
- Garnish the quiche with green peas, blanched asparagus and edible flowers.
Nutritional Information
Per Serving: Calories: 340, Fat: 21 g (10 g Saturated Fat), Cholesterol: 100 mg, Sodium: 760 mg, Carbohydrates: 25 g, Fiber: 2 g, Protein: 13 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 6 servings
Pillsbury Pie Crusts - 2 Each
$4.99$2.50 each
Brookshire's Large White Eggs - 6 Each
$3.09$0.52 each
Daisy Sour Cream - 16 Ounce
$2.99 was $3.29$0.19/oz
Brookshire's Half & Half - 1 Pint
$2.29$2.29/pt
Not Available
Not Available
Fresh Asparagus, Green - 1.14 Pound
$3.42 avg/ea$3.00/lb
Not Available
Brookshire's Shredded Parmesan Cheese - 5 Ounce
$2.99 was $3.79$0.60/oz
Brookshire's Classic Petite Green Peas - 12 Ounce
$1.49 was $2.29$0.12/oz
Not Available
Nutritional Information
Per Serving: Calories: 340, Fat: 21 g (10 g Saturated Fat), Cholesterol: 100 mg, Sodium: 760 mg, Carbohydrates: 25 g, Fiber: 2 g, Protein: 13 g.
Directions
- Preheat the oven to 400° F. Grease a 9-inch round tart pan, and set aside. Unfold the pie crust, and press into tart pan. Prick the crust all over with a fork. Trim the excess crust. Line the crust with parchment paper, and fill with pie weights. Bake for 30 minutes until crust is firm and golden. Let cool completely. Reduce oven temperature to 350° F.
- In a medium bowl, whisk together the eggs and sour cream. Add the half-and-half, salt, and pepper. Whisk until smooth. Set aside. Trim the ends from the asparagus, and discard the ends. Prepare the prosciutto by tearing the slices in half, lengthwise.
- Sprinkle the parmesan cheese on the bottom of the pie crust. Fan out 15 stalks of asparagus on the cheese, reserving the remaining asparagus for garnish. Artfully arrange the asparagus to resemble flower stalks. Roll each slice of prosciutto into a rosette. Artfully place them among the flower stalks.
- Carefully pour in the egg mixture. Bake for 30 minutes until eggs are cooked through and the filling begins to puff. While the quiche is baking, blanch the remaining asparagus. When the quiche is done, let cool for 15 minutes.
- Garnish the quiche with green peas, blanched asparagus and edible flowers.