Asparagus, leek and prosciutto quiche
Delight your taste buds with this savory Asparagus, Leek, and Prosciutto Quiche. Featuring tender asparagus, crisp prosciutto, and aromatic leeks, this quiche is elevated by tangy mustard and creamy feta cheese. Encased in a buttery, flaky crust and topped with fresh dill and arugula, this dish is perfect for brunch or a light dinner. Enjoy the lush combination of flavors and textures that make this quiche a standout meal. Easy to make and utterly delicious!
- 14 Mar 2025
- Cook time 45 min
- Prep time 65 min
- 4 Servings
- 14 Ingredients
Welcome to a delightful and savory blend of flavors with our Asparagus, Leek, and Prosciutto Quiche. This recipe combines fresh vegetables, creamy cheese, and rich prosciutto, all encased in a buttery, homemade crust. Perfect for a brunch or a light dinner, this quiche is sure to impress your family and guests with its gourmet taste and beautiful presentation.
Ingredients:
Instructions:
- In a large bowl, combine the all-purpose flour and chilled butter cubes.
- Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
- Add the water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
- Form the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Trim the woody ends of the asparagus and cut the stalks into 1-inch pieces.
- In a skillet, heat 1 tsp of olive oil over medium heat. Add the chopped leek and sauté until softened, about 5 minutes.
- Add the asparagus pieces to the skillet and cook for an additional 3-4 minutes until they are tender but still crisp. Remove from heat and set aside.
- Cut the prosciutto into small strips.
- On a lightly floured surface, roll out the dough into a circle large enough to fit into your pie or quiche dish.
- Transfer the dough to the dish, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 5-7 minutes until the crust begins to turn golden. Remove from the oven and let cool slightly.
- Spread the mustard evenly over the bottom of the partially baked crust.
- Spread the sautéed leeks and asparagus over the mustard layer.
- Sprinkle the crumbled feta cheese and prosciutto strips over the vegetables.
- In a medium bowl, whisk together the egg yolks, heavy whipping cream, chopped dill, and vinegar until well combined.
- Pour the custard mixture evenly over the filling in the crust.
- Place the assembled quiche in the preheated oven and bake for 25-30 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let cool for a few minutes before slicing.
- Serve the quiche warm or at room temperature with a side of fresh arugula.
Tips:
- For a flakier crust, ensure your butter is cold when mixing with the flour.
- Blanch the asparagus lightly before adding it to the quiche to retain its crispness and bright green color.
- If you prefer a vegetarian version, simply omit the prosciutto.
- Use a fork to prick the bottom of the crust before pre-baking to prevent air bubbles.
- Let the quiche cool slightly before slicing to allow it to set and make serving easier.
There you have it—an exquisite Asparagus, Leek, and Prosciutto Quiche that's sure to be a hit at any meal. The combination of tender asparagus, savory prosciutto, and creamy feta creates a harmonious balance of flavors. Serve it with a fresh arugula salad to round out your meal. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 660kcal | 33% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 6g | 16% |
| Sugar 6g | 6% |
| Fat | |
| Fat 44g | 53% |
| Saturated 24g | 80% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 510ug | 57% |
| Choline 120mg | 22% |
| Vitamin B1 0.49mg | 41% |
| Vitamin B2 0.60mg | 47% |
| Vitamin B3 2.96mg | 18% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.70ug | 29% |
| Vitamin C 18mg | 19% |
| Vitamin E 3.23mg | 22% |
| Vitamin K 110ug | 93% |
| Minerals | |
| Calcium, Ca 280mg | 22% |
| Copper, Cu 0.51mg | 57% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 680mg | 20% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 2.72mg | 25% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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