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Asparagus quiche with spring herbs and prosciutto

This one is picnic-perfect!
close up birds eye view of quiche decorated with asparagus and prosciutto on top
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Quiche is an all-time spring favourite, and adding in asparagus only make it that much more seasonal! With lots of fresh herbs and a crispy prosciutto topping, this asparagus quiche is worth the extra cooling time.

Make it for a weekend lunch, and eat it alfresco.

Ingredients

Method

Step 1

Preheat oven to 220°C/200°C fan-forced. Place a baking tray in the oven for 10 minutes to preheat. Lightly oil a 20 x 30cm (base measurement) fluted tin with removable base.

Step 2

Place one pastry sheet on clean work surface. Top with remaining sheet, overlapping by 5cm. Cover with baking paper. Using a rolling pin, roll out to form a large rectangle. Carefully lay pastry in tin. Trim edges. Prick base with a fork. 

Step 3

In a bowl, whisk eggs with parsley, mozzarella, ricotta and half the chives. Season. Pour into pastry in tin. Top with prosciutto and remaining chives. Place tin on preheated tray and bake for 45–50 minutes, until pastry is puffed and golden. Cool for 2 hours. 

Step 4

Slice asparagus lengthways. Toss in a bowl with peas, 1 tsp lemon zest, lemon juice and oil. Season. Top quiche with asparagus mixture. Serve.

birds eye view of asparagus quiche with blue glass behind and herbs on top
(Photography: Con Poulos, Styling: Lucy Busuttil, Food preparation: Ismat Awan)

Should vegetables be cooked before putting in quiche?

Cooking vegetables before putting them into a quiche depends on what vegetables you are using. While some vegies that cook quickly, like zucchini, will do fine without any pre-cooking, harder vegetables like asparagus may need to be blanched or boiled so they are not tough.

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