Asparagus And Prosciutto Quiche

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.

Jump to:

• Why this is the best recipe
• Ingredients
• Instructions
• Bake the asparagus tart
• Other serving suggestions
• Equipment
• Storage
• FAQ
• Other Spring recipes to try
• Asparagus And Crispy Prosciutto Quiche

Why this is the best recipe

1. 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.
2. It's easy: Shortcrust pastry is so easy to make, and the asparagus pie filling is super easy too.
3. 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.

Ingredients

Here is what you will need to make this delicious asparagus pie.

Asparagus quiche filling

1. 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.
2. 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.
3. Fresh mint: Mint is a fresh Spring flavor that works so well with prosciutto and asparagus.
4. Eggs: Eggs give a delicious flavor, add richness, and work as a binding agent in the asparagus pie filling.
5. Heavy cream: Heavy cream (or double cream) creates a super velvety texture and rich taste.
6. Milk: Whole milk prevents the asparagus quiche filling from being too heavy.
7. Salt and pepper

Savory pie crust

1. Butter: Use unsalted butter in baking pie crust to always control the quality and quantity of salt.
2. All-purpose flour: All-purpose or AP flour (also known as plain flour) is a medium-strength flour that is perfect for shortcrust pastry.
3. 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.

Instructions

How to make perfect pie crust

1. Sieve the flour and a large pinch of sea salt into a bowl and add the cold butter in small chunks.
2. 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.
3. 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.
4. 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

1. Preheat your oven to 200 degrees Celsius / 400 degrees Fahrenheit.
2. 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).
3. Blind bake the shortcrust pastry case on an oven tray for 20 minutes
4. Remove the baking beads
5. Bake the pie crust in the oven for a further 5-10 minutes until it is cooked through and a light golden brown.
6. 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

1. 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.
2. 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.
3. 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.
4. 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

1. Turn the oven down to 180 degrees Celsius / 350 degrees Fahrenheit.
2. Bake the asparagus and crispy prosciutto quiche for 25 - 30 minutes until the filling is set and starting to souffle up in the middle.
3. 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.

1. Other cured meats: you could use parma or serrano ham.
2. Meat-free: Use smoked salmon.
3. Cheese: add some grated parmesan cheese to the egg mixture to make this an even more delicious asparagus cheese pie.
4. Dairy-free: use nut or oat milk and creams.
5. Herbs: try adding other herbs like parsley or chives.
6. Gluten-free: Make a gluten-free pie crust instead.

Equipment

1. Mixing bowl
2. Saucepan
3. Sieve
4. Jug
5. 8-inch loose base tart tin
6. Baking tray
7. Frying pan

Got a different size quiche tin? Here's a handy conversion chart for making the right amount of pastry.

Storage

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.

FAQ

Other Spring recipes to try