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Creamy Asparagus Prosciutto Gruyere Quiche with Perfect Flaky Crust

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A savory quiche featuring tender asparagus, salty prosciutto, and nutty Gruyère cheese in a flaky, golden crust. Perfect for brunch or cozy dinners, this recipe balances rich custard with fresh vegetables and a buttery crust.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 8 tablespoons (113g) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons (45-60ml) ice water
  • Pinch of salt
  • 1 bunch (12-15 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 4–5 slices prosciutto, roughly chopped
  • 1 1/2 cups (150g) shredded Gruyère cheese
  • 4 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. In a large bowl, combine flour and a pinch of salt. Add cold cubed butter and cut into flour using a pastry blender or fork until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add ice water 3 tablespoons at a time, gently tossing with a fork until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Trim and cut asparagus into 1-inch pieces. Blanch in boiling salted water for 2 minutes, then drain and cool.
  4. Roll chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, press into bottom and sides, trim excess leaving 1/2 inch overhang, fold edges under and crimp. Prick bottom with a fork.
  5. Line crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake 5 minutes more until crust is golden.
  6. In a large bowl, whisk eggs, heavy cream, whole milk, salt, and pepper. Stir in shredded Gruyère, chopped prosciutto, blanched asparagus, and thyme if using.
  7. Pour filling into pre-baked crust and spread evenly. Bake at 375°F (190°C) for 35-40 minutes until custard is set but slightly jiggly in center and top is golden.
  8. Let quiche cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter and water cold for a flaky crust. Blind bake crust to prevent soggy bottom. Blanch asparagus to maintain bright color and tenderness. Cover crust edges with foil if browning too fast. Rest quiche before slicing for clean cuts. Can substitute gluten-free flour for crust or make crustless for low-carb option. Dairy-free alternatives can be used but texture will vary.

Nutrition

Keywords: quiche, asparagus, prosciutto, Gruyère, flaky crust, brunch, savory pie, creamy custard

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