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Asparagus And Crispy Prosciutto Quiche

Rosanna Stevens
A delicious spring quiche with asparagus and crispy prosciutto, freshened up with chopped mint and cooked with a savoury egg custard in a flaky shortcrust pastry shell.
5 from 9 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 324 kcal

Equipment

  • 1 8 inch quiche tin
  • 1 Oven tray
  • 2 Mixing bowls
  • 1 Sieve
  • 1 Saucepan
  • 1 chopping board and knife

Ingredients
 
 

  • 200 grams asparagus
  • 6 slices prosciutto

Shortcrust pastry

  • 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

Instructions
 

Shortcrust pastry

  • Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit
  • Make your shortcrust pastry by sieving the flour and a large pinch of sea salt into a bowl and adding 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 butte to heat up and melt. 
  • In a small glass, mix the egg yolk with the water and begin adding it tablespoon by tablespoon to the flour/butter mixture. 
  • Let it start to come together gradually, and keep adding tablespoons of the egg/water until you have a ball of pastry dough that has a slight sheen to it and any dry crumbs have been incorporated. It shouldn't be wet or soft. 
  • Roll the pastry out into a large circle and line a 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. 
  • 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). This stops the pastry from rising. 
  • 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. The base of the pastry case should feel dry and not spongey to touch. 
  • Using a vegetable peeler, shave off the excess shortcrust pastry from the edge of the case. 

Asparagus and crispy prosciutto

  • Bring a saucepan of salted water to a rolling boil.
  • Cut your asparagus spears 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.
  • 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.

Savoury egg custard filling

  • In a large bowl, mix the cream, milk, egg and egg yolk and season with a whisk, and add a pinch of salt and pepper.
  • Strain the savoury custard through a sieve into a jug. 
  • Finely slice your mint leaves and stir into the savoury custard quiche filling.

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 savoury 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. It helps to do this with the baking tray already on the oven tray pulled out of the oven slightly. 
  • 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, or refrigerate until ready to eat. It can be enjoyed hot or cold, but if eating it cold then it is best served at room temperature so take it out of the fridge 30 minutes before serving. 

Nutrition

Calories: 324kcalCarbohydrates: 33gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 180mgSodium: 508mgPotassium: 232mgFiber: 2gSugar: 3gVitamin A: 867IUVitamin C: 2mgCalcium: 89mgIron: 3mg
Keyword Asparagus and prosciutto, crispy prosciutto quiche
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