Asparagus Quiche with Prosciutto

baked egg quiche with spring vegetables and prosciutto

5 from 6 votes

You'll love this spring Asparagus Quiche with Prosciutto! It's so delicious, easy to make, and perfect for brunch. You can use homemade pie crust or store-bought.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Servings: people

Calories: 350kcal

Author: Tania

Equipment

Pie weights or dried beans (uncooked)
9-inch pie dish
Pie crust shield

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.

Substitutions 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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition