Asparagus and Prosciutto Crustless Quiche

Despite the less than impressive weather we’ve been experiencing here in Toronto this May, it is still Spring.

And amidst all the anticipated veggies that we look forward to each Spring, is the local asparagus.  I know that it is available year round these days, usually being imported from the southern countries in January.  But I remember not that long ago, that we all got excited for asparagus, because the season actually did end in June some time.  And we wanted to make the most of it, because back in those days, we would not see asparagus again till the following May.

So to celebrate local Ontario asparagus, most of us are coming up with all sorts of ways to prepare it.  From simple gratins or steamed with a cheese sauce, roasted with a bit of miso, in soups, even blanched and added to a crudités platter.  Today I’m going to offer one more suggestion: a quick and simple quiche.  Simple in that the asparagus doesn’t need to be pre-cooked in any manner, and easy because there will be no crust.

I love making a pie crust.  Kind of hard to serve a pie without one.  Or else it’s just pudding or roasted fruit compote.  But you can serve a quiche without a crust, and it will still be a quiche.  So this is a gluten-free dish.  

Instead of boiling, steaming or roasting the asparagus first, all we are going to do is take a veggie peeler and lightly peel the outer skin.  You don’t need to be overly fastidious, just getting the rougher bits off will be good enough.  Mind you, using young, thinner spears over thick ones will make for a more tender result, and you may not need to peel these ones at all.  But for sure if the stems are thick, give them a quick shave. Then it is just a matter of trimming the bottom 2 inches or so, where the stem of the asparagus is woodier than the rest.  The remaining peeled spears will then be sliced into 1 inch diagonals.  Reserve the tips intact, you’ll be using them for the top of the quiche.  Because you’ll add them at the end just resting on top of the final layer of cheese, the custard will bake and puff up around them, but not fully engulf them, so those lovely pointed tips will make for a lovely finished look of the quiche.

The other major component in this dish will be fresh, tender prosciutto, shredded into fine pieces.  This adds great flavour and texture.  Oh, and I always trim away any excess fat.  Just doing me.

I’m going to use the classic ingredients and ratio of them from my Romanesco and Cheddar Crustless Quiche for the base of this recipe as well.  If you check out that recipe, you will learn why the ratio of eggs to dairy is crucial- there is a sweet spot that will result in neither a rubbery, nor a watery insipid quiche.

A tip that I do offer is for the cheese:  Whatever cheese you end up using, toss the entire grated mass with a bit of flour.  Since I was so proud of this being a gluten free recipe, obviously if this is of true concern for you, just use an All Purpose Gluten Free flour.  By doing this, the cheese gets a little help in avoiding settling to the bottom of the custard as it bakes up.

Scallions, dill and some basil all lend their flavours to the final quiche.  This recipe is great for a brunch or lunch table, or even a light dinner with a salad.  

Here’s my presentation idea:  Take 3 to 5 slices of prosciutto and fold them in half lengthwise. Then roll them up like a cinnamon roll.  Bend the outer edges from each layer out, forming a rough looking rose shape.  Use these to decorate the final quiche, with some fresh basil leaves for a finishing touch.  If you are serving the quiche for a shower, special brunch or dinner, this makes for such a charming little presentation.

So, if you’re looking for one more way to put our lovely local asparagus to good work, make this quiche.  It’s not heavy, it’s easy to create, and leftovers taste great, even cold!  Oh, and if you have a hard time selling quiche to your old school husband, just call it a frittata.  See my Romanesco Quiche blog post for the reference!!

Love Jen

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Asparagus and Prosciutto Crustless Quiche

A wonderful way to showcase Springtime Asparagus. Prosciutto adds a savoury depth and texture, and dill and scallions round out the flavours to the classic custard base.  Finish with prosciutto and basil roses, and this quiche is perfect for a festive brunch of luncheon.

Course Main Course

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 8 slices

Ingredients

• 2 cups of peeled asparagus You will need about 12 oz or 350 grams of young asparagus to begin with
• 1 1/2 cups of shredded cheddar cheese I also used some Swiss cheese to make up the amount
• 1 tbsp AP flour for dusting the cheese
• 2 scallions trimmed and sliced thinly crosswise
• 2 oz (50 grams) prosciutto trim away any excess fat and chop into smaller bite size pieces
• 4 large eggs
• 3/4 cup 2% milk
• 1/2 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/4-1/2 tsp kosher salt the prosciutto will be adding some salt to the final flavour, so err on the side of less salt to begin with
• 1 tsp cracked black pepper
• good pinch of grated nutmeg
• chilli flakes , optional
• 1 tbsp fresh dill coarsely chopped
• 3-5 slices of prosciutto
• 6-10 fresh basil leaves

Instructions

1. Preheat the oven to 375F.

2. Use a veggie peeler to trim away the outer skin of the asparagus spears (if they are very thin to begin with, you may omit this step).  Trim away the bottom two inches of each spear.  Slice on the diagonal into 1 inch pieces, leaving the tips intact.  Set the tips aside.

3. Grate the cheese and toss in a bowl with 1 tbsp of AP flour- make sure it is evenly coated with the flour (this will help suspend it in the custard, as opposed to having it all settle to the bottom.

4. Whisk the eggs, milk and cream together till frothy in a medium bowl. Season with the thyme, salt, pepper and nutmeg.

Assemble

1. Rub butter all over the interior of a 9-10" pie plate or ceramic quiche pan. Alternatively you can use veggie spray. Place onto a baking sheet.
2. Spoon 1/2 of the sliced asparagus spears (excluding the tips) all over the bottom of the plate.
3. Scatter 1/2 of the scallion slices over the asparagus.
4. Scatter 1/3 of the cheese all over the veggies. Sprinkle 1/2 tsp chilli flakes (if using) over this.

5. Scatter 1/3 of the prosciutto slices over the cheese.

6. Repeat with the remaining veggies and another 1/3 of the cheese, and prosciutto.

7. Pour the egg mixture gently over the veggies and cheese. Top with the remaining cheese and the dill.

8. Add remaining prosciutto pieces and the asparagus tips over the cheese at this point as well, so that they will be slightly elevated, for presentation.

9. Place the baking sheet on the centre rack and bake the quiche for 35-40 minutes, or until golden brown and set. The centre can still be ever so slightly jiggly, but it shouldn't be soggy soft.
10. Remove and let it set for a good 20 minutes to let the residual heat continue cooking the eggs.
11. You can garnish with prosciutto roses (by taking prosciutto slices, folding them in half lengthwise and rolling them up like cinnamon rolls. Gently fold the edges out and down, to create the look of a flower. Place strategically on the quiche just before serving, placing two basil leaves per flower under them.
12. Serve with a salad and hunk of crusty bread!

Recipe Notes

This keeps well in the refrigerator and can be served the next day, re-heated or at room temperature.

I err on the side of less salt to begin with.  The prosciutto and cheeses have some salt in them, so you don't want to over-salt.  You can always sprinkle a bit on afterwards.