This is an Easy Delicious Italian Asparagus quiche Recipe with a twist. It’s a delicious green asparagus recipe and a perfect breakfast recipe, brunch recipe or lunch recipe. Everyone will love this delicious quiche dish.
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!
What is a quiche?
A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.
It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.
Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day! Make sure to give my Italian asparagus quiche recipe a try.
The origin of quiche.
When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.
But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.
Can I make a crustless quiche too?
Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.
Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.
Can I use a store-bought crust for the quiche?
Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.
But be aware it doesn’t compare to a pie dough made from scratch😉. Making your own crust will always taste b better than one bought from the supermarket.
How to make this easy delicious Italian asparagus Quiche recipe.
We start with making the quiche 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 with the help of a rolling pin into a thin circle.
- Transfer the dough to a tart pan or pie pan.
- Allow dough to hang slightly over the pan, about 3 cm.
- Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.
Now in the meantime we make the filling!
- 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).
- Pour the savory custard filling into the prepared pie shell.
- And finally arrange the asparagus tips and the remaining prosciutto chips on top.
- Bake for 50 minutes or until the egg filling is set.
- Cool for a 10 minutes to let it set before cutting.
- Can be eaten cold, warm or right out of the oven.
Can you make a quiche ahead of time or freeze it?
- Of course you can. This easy Italian asparagus quiche is ideal to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
- Just let it cool on your kitchen counter for up to 2 hours.
- If refrigerating simply wrap top with foil.
- If freezing first wrap in foil and than put it in an airtight container.
- Thaw frozen quiche for one day when ready to serve.
- To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.
Variations:
There are so many ways to make a quiche. Maybe you want to try our “Best Easy Roasted Pumpkin Leek Quiche Recipe Ever”? Or try one of these variations.
- Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
- Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
- Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.
Enjoy !
Italian Asparagus Quiche
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
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”
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Save the recipe for later or pin it to your Pinterest board. We are pinners.
Love, Antonia
