This asparagus quiche recipe is packed with fresh asparagus that are steamed, thinly sliced prosciutto with this light and delightful egg cream custard.
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
Pro Tips
Do not overseason with salt. The ham is salty; once baked, the salt tends to come out more forcefully; therefore, I suggest adding less salt than you would normally.
Keep in mind that the crust will and is thin. It is there solely to hold the ingredients together, thus making them very thin.
Do use parchment paper as it will be much easier to slide the quiche out of the mold in case of spillage of the custard.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.