This Asparagus Quiche with Prosciutto is an amazing brunch recipe! You’ll love the rich egg filling, and the delicious asparagus, prosciutto and cheese flavors.
This asparagus quiche is make-ahead and freezer friendly, which is great if you’re hosting a brunch party!
To make it easy, I use pre-made pie crust, which you can buy at the grocery store. It’s a super convenient shortcut, but you can of course use homemade pie crust.
Quiches are always a brunch favorite! We love serving this delicious asparagus quiche with prosciutto whenever we have guests over. Asparagus is in season and it goes so well in quiche!
This asparagus quiche also has delicious prosciutto and lots of melty cheese. The egg mixture is made with heavy cream to give it a rich and smooth texture. So good!
You can use my homemade pie crust recipe or store-bought pie crust…it’s great either way! You could even do a crustless quiche by omitting the pie crust completely. Or make mini quiches to switch it up! Follow my Mini Spinach and Bacon Quiche recipe.
Here’s why I love this asparagus quiche with prosciutto:
- It’s really easy to make, especially if you use store-bought pie crust or pie shells.
- It’s customizable! Use your favorite cheese or even swap out the prosciutto for bacon or ham.
- You can make it 3 days in advance. Just reheat in the oven when ready to serve.
- It’s freezer-friendly!
If you’re a big fan of egg brunch recipes, try these cute Denver Omelet Egg Muffins or Sausage and Red Pepper Egg Muffins. Another favorite of mine is Italian Baked Eggs, which goes really well with a side of baguette!
Jump to:
Store-bought Pie Crust vs Homemade Pie Crust
This asparagus quiche with prosciutto recipe is best with homemade pie crust! However, pre-made store-bought works great too, especially if you want to keep it simple.
I almost always use store-bought pie crust to make this asparagus quiche. My go-to is Pillsbury pre-made refrigerated pie crust, but you can also use frozen pie shells that already come in round pie tins. My favorite frozen pie crust is the Wholly Wholesome brand.
If you’d prefer you make your own pie crust at home, try my easy Buttermilk Pie Crust recipe. It can be made up to 3 days in advance or frozen for up to 2 months.
Blind Baking Pie Crust
Regardless of whether you use store-bought or homemade pie crust, you need to blind bake the crust to make this asparagus quiche, or any quiche really.
Blind baking consists of pre-baking the crust without any filling for about 15 minutes. This step prevents the bottom from getting soggy from the egg mixture.
To blind bake a pie crust, you NEED some sort of pie weights placed on top of the crust with parchment paper in between. If you bake the crust without any weights on top, the crust will bubble up from the heat and then shrink. You fill the crust with pie weights or simply use uncooked dried beans.
Ingredient Notes
- Pie crust: Use my homemade buttermilk pie crust recipe
- Fresh asparagus: Diced. I’d highly recommend using fresh asparagus.
- Prosciutto: Chopped. You can also use ham or cooked bacon.
- Shredded cheese: I use Gruyere. Other great options are white cheddar, fontina, Swiss, or yellow cheddar.
- Eggs: You’ll need about 6 large eggs for a 9-inch quiche, depending on how deep your pie pan is.
- Heavy cream: Adds richness and texture. Without cream, the eggs will be rubbery.
- Butter: For flavor.
- Salt and pepper
Step-by-Step Instructions
Step 1 | Prepare the crust and blind bake
Blind baking consists of pre-baking the crust to prevent the crust from getting soggy from the egg filling.
- Place the dough on top of a 9 inch round pie pan and crimp the edges. Press the edges with a fork to make a simple design.
- Using a fork, poke holes on the bottom of the pie crust. This will help the steam to escape.
- Place a large piece of parchment paper on top of the crust, then fill pie weights or dried beans.
- Bake for 15-16 minutes at 350 degrees F.
Step 2 | Cook the asparagus
Cook the asparagus with a few drizzles of olive oil for just 3-4 minutes until bright green.
Step 3 | Whisk egg mixture
In a separate bowl, whisk eggs, heavy cream, melted butter, salt and pepper until evenly combined.
Step 4 | Assemble quiche
Evenly spread the shredded cheese, asparagus, and prosciutto on the pre-baked pie crust. Fill with the egg mixture evenly, making sure it seeps into the filling ingredients.
Step 5 | Bake
Bake at 350 degrees F for about 40-45 minutes. If the pie crust is browning too much, cover with foil or pie crust shield (usually after 25-30 minutes into the baking time).
The asparagus quiche is ready when the edges are set and the center is a tiny bit wobbly, as it will continue to set as it’s cooling down.
Add-ons and Variations
- Cheese: Fontina, white cheddar, aged cheddar, Swiss, or even goat cheese.
- Prosciutto: Cooked bacon, ham.
- Pie crust: Frozen pre-made pie crust (I like the Wholly Wholesome brand) or try my homemade pie crust recipe.
Rather than a full asparagus quiche, you can also make mini quiches with this recipe. Follow my Mini Spinach and Bacon Quiche recipe as a guideline, but use asparagus and prosciutto instead.
Make Ahead and Freezing Instructions
Make ahead: You can make this asparagus quiche up to 3 days in advance. Let the baked quiche cool down completely, cover, and refrigerate. Reheat in a preheated 300 degree F oven for 15-20 minutes or until heated through. You can also microwave it, but the crust may get soggy.
Freezing: Let the asparagus quiche cool down completely. Wrap tightly with 3 layers of aluminum foil to prevent freezer burn. Freeze for up to 3 months. Defrost in the fridge for about 24 hours. Reheat in a preheated 300 degree F oven for 20-25 minutes or until heated through.
Other Amazing Brunch Recipes with Egg
Recipe FAQs
Yes! I use refrigerated Pillsbury pie crust. To make it even easier, try the frozen pie crusts that come in pie pans already – my favorite is Wholly Wholesome brand (see notes in recipe card below for thawing instructions).
Yes. Because the egg filling is wet, not pre-baking the crust will make the bottom soggy. I’d highly recommend pre-baking the crust, it only takes 15 minutes.
Yes! Without something on top of the crust, it will bubble up and shrink from the heat. Use pie weights or dried beans.
Cover the edges with foil or pie crust shield, usually after 25-30 minutes into the baking time.
At 350 degrees F, it takes about 40-45 minutes or until the edges are set and the center is just a tiny bit wobbly, almost set (it will continue to set once it’s out of the oven). If your pie pan is shallow, less time may be required. To check for doneness, insert a toothpick in the center – if it comes out clean, it’s done.
This recipe was published in 2019 and updated in April 2022 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Blind baking (pre-baking) the crust for 15 minutes prevents the bottom from getting soggy (from the wet egg mixture).
- If using frozen pie shells (the ones that come in an aluminum pie tin already), the for about 20 minutes at room temperature before using.
- Cover the edges with foil or pie crust shield, usually after 25-30 minutes into the baking time. This will prevent the edges from browning too much.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest!
Asparagus Quiche with Prosciutto
Equipment
- Pie weights or dried beans (uncooked)
Ingredients
- 1 store-bought pie crust - or homemade pie crust, see notes
- 15 stalks fresh asparagus, cut into 1.5 inch pieces - tough ends removed
- Olive oil
- 3 ounces prosciutto, chopped
- 1 cup shredded gruyere cheese - see notes for substitutions
- 6 large eggs
- ¾ cup heavy cream
- 1 tablespoon melted unsalted butter
- Salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- Roll out dough to 12 inches round using a rolling pin. Place on a 9-inch pie pan and crimp the edges. Poke holes on the bottom with a fork. Using a fork, press down along the border to make a simple design. Note: If using frozen pie shells (they come in baking tins), thaw for 20 minutes first.
- Blind bake crust (pre-bake): Line pie crust with parchment paper and fill it with pie weight or dried beans evenly. Bake for 15-16 minutes at 350 degrees F, until the edges are slightly golden brown. Lift the parchment paper carefully to remove the pie weights. Note: Pre-baking prevents the bottom of the crust from getting soggy.
- Meanwhile, heat a few drizzles of olive oil on a skillet over medium heat and cook asparagus for about 3-4 minutes. Season with salt and pepper to taste. Set aside.
- Egg mixture: In a large bowl, whisk eggs, heavy cream, melted butter, ½ teaspoon Kosher salt, and ¼ teaspoon ground black pepper until evenly combined. Set aside.
- On the pre-baked pie crust, evenly layer the asparagus, prosciutto, and shredded cheese. Set aside a few stalks of asparagus, especially the top spears, and prosciutto to top the quiche to make it pretty.
- Slowly, pour the prepared egg mixture to fill the pie. Give the pie pan a slight shake to ensure eggs are evenly distributed. Top with the remaining asparagus and prosciutto pieces, slightly pushing it down.
- Bake for 40-45 minutes until the edges are set and the center is a tiny bit wobbly. If you’re unsure, insert a toothpick in the center – if it comes out clean, it’s done. If the. Tip: If the pie crust is browning too much, cover with foil or pie crust shield (usually after 25-30 minutes into the baking time).
- Let cool for 15 minutes before serving. Enjoy!
Notes
- If you want to make your own pie crust, try my buttermilk pie crust recipe!
- If using frozen pie shell, let it thaw at room temperature for about 20 minutes (or according to package directions) before starting.
- How to tell if the quiche is done: It’s done when the edges are set and the center is a tiny bit wobbly, as it will continue to set as it’s cooling down. If you’re unsure, insert a toothpick in the center – if it comes out clean, it’s done.
- Bake time: It takes about 40 minutes to bake a quiche, but if your pie pan is shallow, reduce the baking time and check for doneness using a toothpick inserted in the middle.
- Blind bake (pre-bake) the pie crust for about 15 minutes before adding the filling. This will prevent the bottom from getting soggy.
- Pie weights: Pie weights or dried beans are required for this recipe, otherwise the crust will bubble up from the heat and completely lose its shape. Place them on top of parchment paper, so you can easily lift them up. I use dried beans. Make sure the pie is filled almost completely with pie weights on the bottom and along the sides.
- Cover the edges with foil or pie crust shield, usually after 25-30 minutes into the baking time. This will prevent the edges from browning too much.
- Make ahead: Make quiche up to 3 days in advance. Refrigerate once cooled. Reheat at 300 degrees F for 20 minutes or until heated through.
- Freezing: Wrap quiche tightly with 3 layers of aluminum foil to prevent freezer burn. Freeze for up to 3 months. Defrost in the fridge for about 24 hours. Reheat at 300 degrees F for 20 minutes or until heated through.
- Cheese: Fontina, white cheddar, aged cheddar, Swiss, or even goat cheese.
- Prosciutto: Cooked bacon, ham.
- Pie crust: Frozen pre-made pie crust (I like the Wholly Wholesome brand) or try my homemade pie crust recipe.
Leave a Reply