This lovely asparagus and prosciutto quiche is full of simple yet powerful flavours making this a tasty option for an easy supper and great served alongside a fresh salad for a complete meal.
3 people made this
600g asparagus, cut in bite-sized pieces
1/2 packet frozen puff pastry, thawed
125g mozzarella cheese, diced
125g prosciutto, cut into fine strips
250ml single cream
2 to 3 tablespoons dry white wine
salt and pepper, to taste
1 pinch cayenne pepper
Method Prep:17min › Cook:45min › Ready in:1hr2min
Preheat oven to 220 C / Gas 7. Grease a springform pan or tart tin.
Bring a saucepan of salted water to the boil then add the asparagus and boil for 6 to 8 minutes until firm to the bite. Drain well.
Roll the puff pastry to fit the springform pan and line by pressing gently into the base and sides. Let the pastry come up to 3 to 4cm on the sides (or you can roll enough to allow or some overhang that can be trimmed later).
Distribute asparagus evenly over the pastry and scatter mozzarella and prosciutto on top.
Bake for 10 minutes until the pastry begins to puff up and turn golden brown. Remove from the oven.
Meanwhile, in a bowl whisk together the eggs, cream and wine. Season with salt, pepper and cayenne. Pour into the pre-baked pastry case.
Bake for another 25 minutes until filling has set. Remove from the oven and serve warm or cold.