Asparagus, leek and prosciutto quiche
This Asparagus, Leek, and Prosciutto Quiche combines fresh asparagus and leeks with crispy prosciutto and creamy feta, all in a homemade buttery crust. It's a perfect dish for brunch or a light dinner, blending savory flavors in a delightful custard filling.
Cook time 45 min
Prep time 65 min
Ingredients:
1.50 lb asparagus1 tsp olive oil
3 slices prosciutto
1 leek
1 tbsp mustard
1/2 cup feta cheese
2 yolks
1/2 cup heavy whipping cream
1 tbsp dill
1 tsp vinegar
3 cups arugula
1.50 cups all-purpose white wheat flour
1/2 cup butter
1 tbsp water
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.
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.
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!
Asparagus, leek and prosciutto quiche FAQ:
Bake the assembled quiche in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the custard is set and the top is golden brown.
The custard is done when it is fully set and springs back slightly when touched. A knife inserted in the center should come out clean.
Yes, you can make the quiche in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven to restore crispiness.
You can substitute prosciutto with bacon or pancetta. If seeking a vegetarian option, consider using sautéed mushrooms or spinach instead.
A standard 9-inch pie or quiche dish works best for this recipe. Ensure the crust fits well and the filling is evenly distributed.
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.
Nutrition per serving
4 ServingsCalories 660kcal
Protein 20g
Carbohydrates 50g
Fiber 6g
Sugar 6g
Fat 44g
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