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Creamy Asparagus and Prosciutto Quiche with Easy Homemade Flaky Crust

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A comforting yet elegant quiche featuring a flaky golden crust filled with creamy custard, tender asparagus, and salty prosciutto. Perfect for brunch or cozy dinners, this recipe is quick, easy, and uses simple ingredients.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) cold unsalted butter, cubed
  • 3 to 4 tablespoons (45–60 ml) ice-cold water
  • Pinch of salt
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 4 oz (115 g) prosciutto slices, torn into bite-sized pieces
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream (or half-and-half for lighter version)
  • 1 cup (100 g) grated Gruyère cheese
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Make the crust: In a large bowl, combine sifted flour and a pinch of salt. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice-cold water, one tablespoon at a time, mixing just until dough starts to come together. Avoid overworking. Wrap dough in plastic and chill for at least 30 minutes.
  2. Prep the asparagus: Bring a pot of salted water to a boil. Blanch asparagus pieces for 2-3 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. Drain again and set aside.
  3. Roll out the dough: On a lightly floured surface, roll chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to pie dish, pressing gently into edges. Trim excess dough leaving about 1/2 inch (1.25 cm) overhang. Fold edges under and crimp as desired. Chill crust in fridge for 15 minutes.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until lightly golden.
  5. Prepare the filling: In a medium bowl, whisk eggs, heavy cream, salt, pepper, and thyme leaves until smooth. Stir in grated Gruyère cheese, prosciutto pieces, and blanched asparagus.
  6. Assemble and bake: Pour filling evenly into pre-baked crust. Bake at 375°F (190°C) for 30-35 minutes until custard is set and top is lightly golden. Center should be firm but slightly jiggly when shaken gently.
  7. Cool and serve: Let quiche rest for 10 minutes before slicing to allow filling to set fully.

Notes

Keep butter and water cold to ensure a flaky crust. Avoid overmixing dough to prevent toughness. Blind bake crust to prevent sogginess. Blanch asparagus quickly to retain color and texture. Let quiche cool before slicing for cleaner cuts. Use pie weights or dried beans for blind baking. Variations include vegetarian, gluten-free, dairy-free, and spicy versions.

Nutrition

Keywords: quiche, asparagus, prosciutto, creamy quiche, flaky crust, brunch recipe, easy quiche, savory pie

Find it online: https://leilameals.com/creamy-asparagus-and-prosciutto-quiche-recipe-easy-homemade-flaky-crust/