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Recipe: Asparagus Prosciutto Quiche with Tomato Vinaigrette

Asparagus Prociutto Quiche

A versatile dish that can be a meal in itself, the quiche is a savory pie that typically contains vegetables, meat, or seafood cooked in a custard. A French import, the quiche has several variations, with the most popular being the Quiche Lorraine from its namesake region in France. There’s no limit to when a quiche is served: it fares well as a snack on its own or as a meal with a light salad on the side.

Asparagus Prociutto Quiche

Our quiche is a simple, straightforward dish that features fresh ingredients you can find in markets near you. The quiche melds together the vegetal asparagus, cured prosciutto, gruyere cheese, fruity tomato, and crisp puff pastry. Try making your own quiche fresh instead of buying it off your favorite bakery, and make your own flavor pairings—it’s easier than you think!

Asparagus Prosciutto Quiche with Tomato Vinaigrette

Yield: 4 servings
Time: 40 minutes (10 min prep / 30 min cooking)

Ingredients:

  • 1 sheet puff pastry, thawed according to package
  • 5 pieces prosciutto
  • ⅓ cup heavy cream
  • ⅓ cup whole milk
  • 2 large eggs
  • ½ cup gruyere cheese
  • 5 stalks asparagus, trimmed and blanched
  • 1 tbsp butter
  • 8–10 grape tomatoes, halved
  • 3 tbsp sugar
  • 2 tbsp vinegar
  • salt and pepper, to taste

Asparagus Prociutto Quiche Ingredients

Procedure:

  1. Preheat the oven to 190°C.
  2. Trim the tip of your asparagus and clean the stalks. Blanch it in boiling water with salt for 30 seconds, and put in an ice bath. Set aside.
  3. Cut puff pastry into half, and lay on a baking sheet lined with parchment paper. Cut the other half outlining a smaller rectangle and put the outer frame on top of the first one.
  4. Bake at 190°C for about 20 minutes or until the center is firm.
  5. Combine eggs, cream, milk, cheese, salt, and pepper in a bowl, whisk through. Pour mixture into the baked puff pastry. Place the blanched asparagus on top of the mixture. Bake the filled puff pastry for another 8 minutes or until firm to touch.
  6. In a saucepan, heat the butter and add the tomatoes. Cook this mixture for 2 minutes. Pour in the vinegar and sugar into the pan. Boil the mixture for 5–8 minutes until the vinegar is cooked. Cool down and mash the tomatoes.
  7. After baking the quiche, serve with prosciutto on top and tomato vinaigrette on the side.

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