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Asparagus and Prosciutto Crustless Quiche

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.