Asparagus Quiche with Prosciutto

Ingredients

• 1 store-bought pie crust (or homemade pie crust, see notes)
• 15 stalks fresh asparagus, cut into 1.5 inch pieces (tough ends removed)
• Olive oil
• 3 ounces prosciutto, chopped
• 1 cup shredded gruyere cheese (see notes for substitutions)
• 6 large eggs
• 3/4 cup heavy cream
• 1 tablespoon melted unsalted butter
• Salt and pepper

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Roll out dough to 12 inches round using a rolling pin. Place on a 9-inch pie pan and crimp the edges. Poke holes on the bottom with a fork. Using a fork, press down along the border to make a simple design. Note: If using frozen pie shells (they come in baking tins), thaw for 20 minutes first.

3. 3

   Blind bake crust (pre-bake): Line pie crust with parchment paper and fill it with pie weight or dried beans evenly. Bake for 15-16 minutes at 350 degrees F, until the edges are slightly golden brown. Lift the parchment paper carefully to remove the pie weights. Note: Pre-baking prevents the bottom of the crust from getting soggy.

4. 4

   Meanwhile, heat a few drizzles of olive oil on a skillet over medium heat and cook asparagus for about 3-4 minutes. Season with salt and pepper to taste. Set aside.

5. 5

   Egg mixture: In a large bowl, whisk eggs, heavy cream, melted butter, ½ teaspoon Kosher salt, and ¼ teaspoon ground black pepper until evenly combined. Set aside.

6. 6

   On the pre-baked pie crust, evenly layer the asparagus, prosciutto, and shredded cheese. Set aside a few stalks of asparagus, especially the top spears, and prosciutto to top the quiche to make it pretty.

7. 7

   Slowly, pour the prepared egg mixture to fill the pie. Give the pie pan a slight shake to ensure eggs are evenly distributed. Top with the remaining asparagus and prosciutto pieces, slightly pushing it down.

8. 8

   Bake for 40-45 minutes until the edges are set and the center is a tiny bit wobbly. If you’re unsure, insert a toothpick in the center - if it comes out clean, it’s done. If the. Tip: If the pie crust is browning too much, cover with foil or pie crust shield (usually after 25-30 minutes into the baking time).

9. 9

   Let cool for 15 minutes before serving. Enjoy!