A spring time quiche is one of my favorite meals to make during the season, especially since my chickens are up in egg production.
They’ve been happy girls, pecking around outside, showing their spring time joy by leaving us bountiful brown eggs with brilliantly orange yolks. My favorite kind.
It’s neat to think about how the season’s work with you when you work with them.
As an urban homesteader, it’s the busiest season of the year. There’s winter cleanup to be done, gardens to be sowed, and coops to be cleaned and freshened. Couple that with a mami’s responsibility of a home and children makes for a busy time of year.
As I work in my home and on my homestead, my girls are working for me. They up their egg production in the spring allowing me to make the best kind of fast food for my family.
As much as I adore a good crusted quiche, in the spring I often find myself with little time to fuss with a pate brise. This is why I enjoy making a crustless quiche.
For this quiche, I add a bit of flour and baking powder which forms its own browned crust, all by itself, while baking in the oven. No, it’s not crunchy or crumbly, but beautiful all the same.
For this asparagus quiche I added gouda cheese to make it especially creamy and topped it with La Quercia prosciutto because cured ham makes everything better.
A self crusting, asparagus quiche made with gouda cheese to make it especially creamy and topped with La Quercia prosciutto - because cured ham makes everything better.
Ingredients:
- 2 tbls extra virgin olive oil
- 1/2 medium white onion, diced
- 1 lb aspargaus, woody ends trimmed and cut into 2” pieces
- 4 eggs
- 1 cup milk
- 1 cup shredded gouda cheese
- 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4-5 slices prosciutto
Method:
- Preheat oven to 400F.
- Lightly butter a 10-inch pie dish.
- In a skillet or cast iron pan, heat 2 tbls of extra virgin olive oil and saute the onion until translucent. Add the asparagus and saute until just tender; about 5 minutes.
- In a large mixing bowl, whisk together the eggs and the milk. Add the flour, baking powder and salt; whisk through then stir in the asparagus, onions, and gouda cheese.
- Pour the contents of the bowl into the pie plate. Top with 4-5 slices of prosciutto.
- Bake for 35 minutes, or until the center is set and the outside edges are golden brown.
Yumm!! We love your green garlic tart recipe (sub leeks & green onions in the winter!) so I am sure this is delish as well! I am jealous of your chickens-our city does not allow urban chickens:(!
Spring onions and garlic are my fav, Steph! I’m so glad you like it 😀
Where do you find a locally and/or sustainably sourced prosciutto? My local farmer’s market does not seem to carry it. I guess I could sub local bacon or pork belly…what do you think?
Amy, the prosciutto I get is from La Quercia. They are local to Iowa (yeah!!) and one of the best producers in the nation! Their hogs are Berkshire and sustainably raised! No CAFO’s 😀
Check them out, you can purchase from them online, or I know Costco sells their prosciutto for a great price!
http://laquercia.us/about_our_farmers
Looks tasty and easy! I look forward to trying it.
This looks so yummy! I’m adding it to my meal plan for the week and can’t wait to give it a try.
Thanks for stopping by, Kristin!
I am not eating flour yet… What would you suggest to replace that 1/2 cup?
Christina, are you gluten free? If so, you can replace it 1 for 1 with oat flour. I’m sure coconut flour, about 2tbls would work as well.
Think you could do 1:1 with a GF “flour” mix?
Rebekah, should work just fine with oat flour.
What a gorgeous quiche!