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Perfect Asparagus and Prosciutto Quiche Recipe Easy Homemade Gruyere Cheese Delight

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A flaky, buttery crust filled with tender asparagus, savory prosciutto, and creamy Gruyere cheese custard. This quiche is perfect for brunch, casual dinners, or entertaining guests with minimal effort.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt (for crust)
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 1-inch pieces
  • 4 ounces (115g) prosciutto, sliced into bite-sized strips
  • 1 1/2 cups (170g) Gruyere cheese, grated
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1/2 teaspoon salt (for filling)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

  1. Prepare the crust: In a large bowl, mix the flour and salt. Add the cold cubed butter and use a pastry cutter or fingers to work it into the flour until the mixture resembles coarse crumbs (pea-sized pieces). Add ice water, one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Prepare your pie dish.
  3. Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer to pie dish, press into corners, trim excess, and crimp edges. Prick bottom with fork.
  4. Blind bake crust: Line dough with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake 5 more minutes until lightly golden.
  5. Blanch asparagus in boiling water for 2 minutes until bright green and tender. Drain and plunge into ice water. Pat dry.
  6. Whisk eggs, heavy cream, salt, pepper, and nutmeg until smooth and slightly frothy.
  7. Assemble quiche: Spread prosciutto evenly over crust, scatter asparagus pieces, sprinkle grated Gruyere. Pour egg mixture evenly over filling.
  8. Bake quiche for 35-40 minutes until custard is set but slightly jiggly in center and top is lightly golden.
  9. Cool quiche for 10-15 minutes before slicing and serving.

Notes

Use cold butter and chill dough to ensure flaky crust. Blanch asparagus exactly 2 minutes for perfect texture. Blind bake crust to prevent sogginess. Rest quiche before slicing for neat cuts. Brush crust edges with beaten egg for a golden finish. For gluten-free, use almond flour crust; for dairy-free, substitute Gruyere and cream with plant-based alternatives.

Nutrition

Keywords: asparagus quiche, prosciutto quiche, Gruyere cheese quiche, brunch recipe, easy quiche, savory pie

Find it online: https://sagestirs.com/perfect-asparagus-and-prosciutto-quiche-recipe-easy-homemade-gruyere-cheese-delight/