This asparagus and prosciutto quiche is ideal for springtime with a savory egg custard filling and crisp pie crust. It is so delicious and makes the best Spring lunch.
Asparagus and prosciutto are one of my favorite Spring flavor combinations, especially with the added chopped fresh mint. The Spring asparagus quiche filling is so quick to make, and you can also use store-bought pie crust if you don't want to make your own (or don't have time). I serve this asparagus and prosciutto quiche with a simply dressed salad.
Why this is the best recipe
- It's seasonal: Who doesn't love asparagus season? This asparagus and prosciutto quiche can be served hot or cold and makes the perfect dish for a casual lunch party, picnic, or light supper with a salad.
- It's easy: Shortcrust pastry is so easy to make, and the asparagus pie filling is super easy too.
- It's tasty: Prosciutto and asparagus work so well together in this savory pie filling that's super creamy and contrasts beautifully with the crispy pie crust.
Try some of my other asparagus recipes! I love this asparagus tart with puff pastry, truffle, broccoli, and asparagus puree or my asparagus mousse amuse bouche.
Here is what you will need to make this delicious asparagus pie.
Asparagus quiche filling
- Asparagus: I use green asparagus spears in this asparagus quiche, but you can use white asparagus, purple asparagus, or any of the many asparagus varieties.
- Prosciutto: You can use any dry-cured, thinly sliced cold meat in this asparagus and prosciutto quiche. Prosciutto crudo is the perfect choice as we fry it until crispy.
- Fresh mint: Mint is a fresh Spring flavor that works so well with prosciutto and asparagus.
- Eggs: Eggs give a delicious flavor, add richness, and work as a binding agent in the asparagus pie filling.
- Heavy cream: Heavy cream (or double cream) creates a super velvety texture and rich taste.
- Milk: Whole milk prevents the asparagus quiche filling from being too heavy.
- Salt and pepper
Savory pie crust
- Butter: Use unsalted butter in baking pie crust to always control the quality and quantity of salt.
- All-purpose flour: All-purpose or AP flour (also known as plain flour) is a medium-strength flour that is perfect for shortcrust pastry.
- Egg yolk and water: We mix the egg yolk with water and slowly mix them into the savory pastry to bind them together.
See the recipe card for quantities.
How to make perfect pie crust
- Sieve the flour and a large pinch of sea salt into a bowl and add the cold butter in small chunks.
- Rub the butter and flour together using your fingertips together until it looks like breadcrumbs, with no visible big bits of butter that aren't rubbed into the flour. Do this quickly, as we don't want to overwork the mixture and for the butter to heat up and melt.
- Mix the egg yolk with the water and add it tablespoon to the flour/butter mixture. Keep adding tablespoons of the egg/water until you have a ball of pastry dough with a slight sheen and any dry crumbs have been incorporated.
- Roll the pastry out into a large circle and line an 8-inch tart tin with it, leaving some overhang around the edges in case it contracts when baking. Prick the base of the shortcrust pastry a few times all over it with a fork.
Blind bake the pie crust
- Preheat your oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- Line the inside of the pastry case with a baking paper cartouche and fill it with baking beads (or use uncooked rice if you don't have any).
- Blind bake the shortcrust pastry case on an oven tray for 20 minutes
- Remove the baking beads
- Bake the pie crust in the oven for a further 5-10 minutes until it is cooked through and a light golden brown.
- Use a vegetable peeler to shave the excess pastry from the edges of the pie crust.
TOP TIP: The base of the pastry case should feel dry and not spongey to the touch.
Asparagus and prosciutto pie filling
- Blanch the asparagus spears. Cut them into 1-inch pieces and blanch them in the boiling water for 1 minute before immediately removing them to a bowl of ice-cold water to halt the cooking process.
- Fry the prosciutto slices in a frying pan over medium heat until they are dark and crispy. Drain the crispy prosciutto on kitchen paper, then break it into small pieces.
- Mix the cream, milk, egg, and egg yolk together in a large mixing bowl and season with a pinch of salt and pepper. Strain the savory custard through a sieve into a jug. and add the mint leaves to the quiche-filling mixture.
- Fill your asparagus pie case. Place half your asparagus and crispy prosciutto into the shortcrust pastry case, and pour half of the savory egg custard quiche filling on top. Repeat and try and fill the shortcrust pastry quiche case as high as you can without it spilling over the edge.
TOP TIP: It helps to fill the asparagus and prosciutto tart with it on a baking tray already on the oven tray and pulled out of the oven slightly.
Bake the asparagus tart
- Turn the oven down to 180 degrees Celsius / 350 degrees Fahrenheit.
- Bake the asparagus and crispy prosciutto quiche for 25 - 30 minutes until the filling is set and starting to souffle up in the middle.
- Remove the asparagus and crispy prosciutto quiche from the oven and allow to cool slightly before serving, or refrigerate until ready to eat. It can be enjoyed hot or cold, but eating it cold is best served at room temperature, so take it out of the fridge 30 minutes before serving.
Other serving suggestions
Here are a few ways you can adapt this asparagus and prosciutto quiche recipe to suit you.
- Other cured meats: you could use parma or serrano ham.
- Meat-free: Use smoked salmon.
- Cheese: add some grated parmesan cheese to the egg mixture to make this an even more delicious asparagus cheese pie.
- Dairy-free: use nut or oat milk and creams.
- Herbs: try adding other herbs like parsley or chives.
- Gluten-free: Make a gluten-free pie crust instead.
- Mixing bowl
- 8-inch loose base tart tin
- Baking tray
- Frying pan
Got a different size quiche tin? Here's a handy conversion chart for making the right amount of pastry.
Store any leftover quiche in the fridge and consume within 2-3 days.
This asparagus and prosciutto quiche can be frozen once cooked and kept for up to a month. Defrost thoroughly before enjoying.
Yes! The tip of asparagus is the spear's most tender and tasty part.
Freeze asparagus quiche wrapped in plastic food wrap and aluminum foil to prevent freezer burn. Defrost thoroughly within one month before enjoying.
Yes, asparagus is a very nutritious green vegetable high in fiber and vitamins A, C, and K.
Asparagus does not need long to cook. Boil asparagus for 3-4 minutes in salted water and drain before serving.
Other Spring recipes to try
Asparagus And Crispy Prosciutto Quiche
- 1 8 inch quiche tin
- 1 Oven tray
- 2 Mixing bowls
- 1 Sieve
- 1 Saucepan
- 1 chopping board and knife
- 200 grams asparagus
- 6 slices prosciutto
- 115 grams butter
- 230 grams plain flour
- 1 teaspoon salt
- 1 egg yolks
- 3 tablespoon water
Savoury custard filling
- 130 ml double cream /heavy cream
- 80 ml milk
- 3 eggs
- 1 egg yolk
- 1 tablespoon fresh mint (chopped)
- Salt and pepper
- Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit
- Sieve the flour and a large pinch of sea salt into a bowl and add the cold butter in small chunks. Rub the butter and flour together using your fingertips together until it looks like breadcrumbs.
- Mix the egg yolk with the water and begin adding it tablespoon by tablespoon to the flour/butter mixture until you have a ball of pastry dough that has a slight sheen to it and any dry crumbs have been incorporated.
- Roll the pastry out into a large circle and line a tart tin with it. Prick the base of the shortcrust pastry a few times all over it with a fork.
- Line the inside of the pastry case with a baking paper cartouche and fill with baking beads (or use uncooked rice if you don't have any).
- Blind bake the shortcrust pastry case on an oven tray for 20 minutes, then remove the baking beads and put the pastry case back in the oven for a further 5-10 minutes until it is cooked through and a light golden brown.
Asparagus and prosciutto quiche filling
- Cut your asparagus spears into 1-inch pieces and blanch them in boiling water for 1 minute before immediately removing them to a bowl of ice-cold water to halt the cooking process.
- Heat some cooking oil in a frying pan and fry the prosciutto slices until they are dark and crispy. Drain the crispy prosciutto on kitchen paper, then break into small pieces.
Savory egg custard filling
- Mix the cream, milk, egg, and egg yolk together and season with salt and pepper. Strain the savory custard through a sieve into a jug. Stir through finely diced mint leaves.
Assembling and baking the asparagus and crispy prosciutto quiche
- Turn the oven down to 180 degrees Celsius / 350 degrees Fahrenheit.
- Place half your asparagus and crispy prosciutto into the shortcrust pastry tart case, and pour half of the savory egg custard quiche filling on top. Repeat and try and fill the shortcrust pastry quiche case as high as you can without it spilling over the edge.
- Bake the asparagus and crispy prosciutto quiche for 25 - 30 minutes or until the filling is set and starting to souffle up in the middle.
- Remove the asparagus and crispy prosciutto quiche from the oven and allow to cool slightly before serving.
Such a lovely quiche recipe, the flavour of the asparagus really came through the fresh mint was so delicious in it. Will make again!
I love quiches, being French is in my DNA. However, always stick to the same one. Love this recipe and will try it this week.
Thank you for the inspiration and for sharing
Didn't know I needed this in my life until I saw it. Thanks for posting!
Oh my gosh, yes, please! I love asparagus and prosciutto together and this is a great way to do it! Thanks for the great recipe.
What a fantastic recipe! Thanks so much for sharing!
Great recipe. Easy to make and flavorful. Thanks for sharing.
Cindy Mom the Lunch Lady says
What a fabulous Spring time quiche. Perfect for that tender in season asparagus!
wow - this quiche is super tasty and has a great balance of savoury!
Such a classic! I made this with justegg, and other plant based substitution - and it turned out fabulous. Thanks so much for the inspiration!
Rosanna Stevens says
Hi Jacqui, thank you so much for trying it and for the feedback on how to make it plant based - that's great to know it worked out well!