Fresh Asparagus Quiche
User Reviews
5
Fresh Asparagus Quiche
Description
Fresh Asparagus Quiche starts by prebaking a thin store-bought pie crust in a tart pan with pie weights to prevent puffing. Meanwhile, fresh asparagus is trimmed of the tough ends and peeled slightly at the bottom to ensure tenderness. Steaming asparagus until vibrant and fork-tender preserves its bright color and subtle crunch. It is then sliced lengthwise into strips.
Eggs are whisked with heavy cream and seasoned lightly, taking care not to oversalt due to the presence of salty prosciutto di Parma, which is thinly sliced. The asparagus and ham strips are layered evenly in the parbaked crust, covered with the egg mixture, and baked at moderate temperature until the custard sets with a lightly golden surface.
The quiche offers a combination of creamy texture from the custard, slight chew from ham, and delicate vegetable bites. The thin crust acts as a structural base without overwhelming the filling. This dish suits brunch, lunch, or light dinner service and can be sliced easily for sharing.
Notes advise caution with salt addition and stress that parchment paper aids in removing the quiche if custard spills during baking.
Ingredients
- 1 pie dough store bought
- 3 egg large
- 1 cup heavy cream
- 1 asparagus bundle
- 4 llices prosciutto di Parma thnly sliced
Instructions
- Preheat the oven to 350℉
- Place your store bought pie crust in a round tarte pan. With a fork, poke light holes in the dough. Cover with parchment paper, add pie weight, and bake for about 9 minutes.
- While the dough is baking, work the asparagus. Remove the hard end core and peel the bottom inch. Steam them for about 5 minutes until they become vibrant and tender. Remove from the steam and slice them into slivers lengthwise.
- In a bowl whisk togehter the eggs with the heavy cream. Season lightly. Slice the ham into strips.
- Remove the pie weights and toss the parchment paper. Lay the asparagus strips and the ham on the bottom of the pie dough. Add the egg mixture. Bake for about 25 to 30 minutes, until your quiche has a golden top.
Notes
- Avoid overseasoning with salt because the prosciutto adds enough saltiness to the filling.
- The pie crust is thin and mainly serves to hold the filling, so handle gently.
- Use parchment paper during blind baking to make removing the crust easier and prevent sticking or breaking.
- Steam asparagus just until tender and slice lengthwise for even distribution and better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 191mg | 64% |
| Sodium | 243mg | 10% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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