Breakfast & Brunch Main Dishes Recipes Savoury Food

Italian Asparagus Quiche

Quiche filled with asparagus, mushrooms, mozzarella and parmesan cheese


This is a great and delicious recipe for an asparagus quiche with an italian twist. Made with crispy prosciutto, parmigiano cheese and mozzarella.

Spring is finally here, which means my favorite season is finally here cause of the fresh asparagus and the strawberries! Asparagus is one of my favorite veggies and you can use it in so many different dishes! Like my Italian asparagus quiche!

Quiche is a French tarte made with pastry dough and filled with cheese, savory custard and meat, vegetables etc. I mixed the French kitchen with the Italian kitchen!

My Italian Asparagus Quiche is made with a base of grated mozzarella and crispy prosciutto pieces directly placed on the pastry dough. Topped with asparagus and mushroom and then filled with the cheese and egg custard mixture. And at last put some more crispy prosciutto chips and the asparagus tips on top before baking.

Quiche filled with asparagus, mushrooms, mozzarella and parmesan cheese

Italian Asparagus Quiche

This is a great and delicious recipe for an asparagus quiche with an italian twist. Made with crispy prosciutto, parmigiano cheese and mozzarella.
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Course: Appetizer, brunch, easy to make
Cuisine: French, Italian
Keyword: Asparagus, brunch idea, brunch recipes, Italian food, Quiche, Spargel, Spargel Rezepte
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6
Calories: 452kcal
Author: Antonia

Ingredients

Crust

  • 250 g flour
  • 1 tsp salt
  • 100 g butter cold, diced
  • 75 ml milk

Filling

  • 5 prosciutto pieces
  • 1 onion finely chopped
  • 6 mushrooms sliced
  • 500 g asparagus trimmed and halved
  • 125 ml vegetable broth
  • 4 eggs
  • 200 ml milk
  • 80 g mozzarella grated
  • 20 g parmigiano cheese grated
  • 1/2 tsp nutmeg
  • salt
  • pepper

Instructions

We start with the crust

  • Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
  • On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.

Filling

  • With the rack in the lowest position, preheat the oven to 190°C.
  • Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
  • Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
  • Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough.
    Then add half of the prosciutto chips.
    Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later).
    Then add the egg-cheese mixture. And finaly arrange the asparagus tips and the remaining prosciutto chips on top.
  • Bake for 50 minutes until it is slightly golden brown. Can be eaten hot, warm or cold but I ould wait like 10 minutes before serving.

Nutrition

Calories: 452kcal | Carbohydrates: 41g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 167mg | Sodium: 837mg | Potassium: 428mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1440IU | Vitamin C: 6mg | Calcium: 209mg | Iron: 4mg

This recipe is part of a series of recipes from the #wirliebensaisonal-foodblogger community in the month of may!

#wirliebensaisonal – community

We are part of a foodblogger community, founded by Eva from meiliabstespeis and Michaela from Littlebee_wien, who thrives to cook and bake with saisonal fruits and veggies which are locally produced. The cause is to value nature and her products.To not waste food, to cook and bake always with fresh ingredients bought locally.

#wirliebendenmai (welovemay) During the month of may we value all the vegetables and fruits which are in season right now! Following are the best recipes from our foodblogger colleagues!

Eva from meiliabstespeis with “Cremige Mangold-Pasta (vegan)”
Michaela from littlebee_wien with “Radieschenblätter Quiche”
Anja from Küchenzauber_at with “Spargel Flammkuchen”
Carina from mobyforty with “Kohlrabigemüse mit Gersten-Karotten Laibchen”
Sophie from sophie.eatalicious with “Spinatgnocchi mit Kurkuma-Parmesanchips”
Verena from lovetoeat with “Grüne Shakshuka”
Agnes from Glueckstopf with “Gesunder einfacher Erdbeeren-Cheesecake im Glas”
Sara & Ari from schnabel_auf with “Kohlrabischnitzel”
Martina from foodstories.at with “Erdbeer-Schichtdessert”

During the next few days from the 4th until the 10th of may we will present you each day recipes from our foodblogger colleagues in our insta-stories! Please show some love and tell us what you think about it, we would love to hear from you!

Take a look at all these great recipes and tag your saisonal recipe ideas with #wirliebensaisonal and #wirliebendenmai on instagram! We would love to see them and have you in our community!


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Love, Antonia

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