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Asparagus, leek and prosciutto quiche
Asparagus, leek and prosciutto quiche
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Prep Time:
65 minutes
Cook Time:
45 minutes
Total Time:
110 minutes
Elevate your meal with a tasty asparagus, leek, and prosciutto quiche featuring fresh veggies.
Ingredients:
  • 2 bunches asparagus, trimmed
  • 36.40 gm olive oil
  • 100g prosciutto slices, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 35.10 gm wholegrain mustard
  • 100g marinated fetta, crumbled
  • 4 free range eggs, lightly whisked
  • 125ml thickened cream
  • 20.00 ml coarsely chopped dill
  • 4.60 gm olive oil, extra
  • 1 tsp white wine vinegar
  • 60g baby rocket leaves
  • 225g plain flour
  • 125g chilled butter, chopped
  • 2 free range egg yolks
  • 10.00 gm chilled water
Instructions:
  • For the shortcrust pastry, combine flour and butter in a food processor until it looks like fine breadcrumbs. Add egg yolks and chilled water, processing until just combined. Transfer the mixture onto a floured surface, knead until smooth, shape into a disc, wrap in plastic, and let it rest in the fridge for 30 minutes.
  • On a lightly floured surface, roll the pastry into a 3mm-thick disc. Gently line a 22cm round fluted tart tin with removable base with the pastry, trimming any excess with a sharp knife. Chill in the fridge for 15 minutes to relax.
  • Preheat oven to 200C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights. Bake for another 8-10 minutes until lightly golden. Reduce oven temperature to 160C.
  • In the meantime, slice 1 bunch of asparagus diagonally into 3cm pieces. Heat oil in a frying pan over medium heat, then add the prosciutto and leek. Sauté for 4 mins until the leek softens. Next, add the asparagus and cook for 2 mins until tender.
  • Evenly spread mustard on the pastry base, then layer on the leek mixture and feta. Whisk egg and cream until well combined. Pour the mixture over the leek. Bake for 20-25 mins until just set.
  • In a small bowl, mix together dill, oil, and vinegar. Use a vegetable peeler or mandolin to thinly slice the rest of the asparagus into ribbons. Toss the sliced asparagus with rocket and vinaigrette until well combined. Serve with the quiche.

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