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You are here: Home / Topics / Recipes / Egg Dishes / A Spring Quiche Recipe: An Asparagus and Prosciutto Self Crusting Quiche

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A Spring Quiche Recipe: An Asparagus and Prosciutto Self Crusting Quiche

A Spring Quiche Recipe: An Asparagus and Prosciutto Self Crusting Quiche

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.

A Spring Quiche Recipe: An Asparagus and Prosciutto Self Crusting Quiche

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.

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A Spring Quiche Recipe: An Asparagus and Prosciutto Self Crusting Quiche

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 6 Servings

A Spring Quiche Recipe: An Asparagus and Prosciutto Self Crusting Quiche

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:

  1. Preheat oven to 400F.
  2. Lightly butter a 10-inch pie dish.
  3. 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.
  4. 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.
  5. Pour the contents of the bowl into the pie plate. Top with 4-5 slices of prosciutto.
  6. Bake for 35 minutes, or until the center is set and the outside edges are golden brown.
3.1
https://www.myhumblekitchen.com/2013/04/a-spring-quiche-recipe-an-asparagus-and-prosciutto-self-crusting-quiche/
©Copyright, A Little Bit of Spain in Iowa


18 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Steph says

    April 15, 2013 at 8:51 am

    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:(!

    Reply
    • Diana Bauman says

      April 15, 2013 at 9:47 am

      Spring onions and garlic are my fav, Steph! I’m so glad you like it 😀

      Reply
  2. Amy D. says

    April 15, 2013 at 9:42 am

    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?

    Reply
    • Diana Bauman says

      April 15, 2013 at 9:50 am

      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

      Reply
  3. Sadye says

    April 16, 2013 at 9:44 am

    Looks tasty and easy! I look forward to trying it.

    Reply
  4. Kristin says

    January 18, 2014 at 9:12 pm

    This looks so yummy! I’m adding it to my meal plan for the week and can’t wait to give it a try.

    Reply
    • Diana Bauman says

      January 19, 2014 at 6:04 am

      Thanks for stopping by, Kristin!

      Reply
  5. Christina says

    April 2, 2014 at 1:27 pm

    I am not eating flour yet… What would you suggest to replace that 1/2 cup?

    Reply
    • Diana Bauman says

      April 3, 2014 at 8:31 am

      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.

      Reply
      • Rebekah says

        April 5, 2014 at 2:40 pm

        Think you could do 1:1 with a GF “flour” mix?

        Reply
        • Diana Bauman says

          April 6, 2014 at 7:16 pm

          Rebekah, should work just fine with oat flour.

          Reply
  6. Vicky says

    August 22, 2015 at 9:39 pm

    What a gorgeous quiche!

    Reply

Trackbacks

  1. Mushroom and spinach crustless quiche - We Got Real says:
    April 23, 2013 at 7:00 am

    […] adapted this from My Humble Kitchen.  I highly encourage you to check out Diana’s site.  Beautiful food, beautiful photography, […]

    Reply
  2. Real Food Meal Plan Kit: January 27-February 9 | Live Simply says:
    January 24, 2014 at 9:56 am

    […] An Asparagus and Prosciutto Self-Rising Crust Quiche (I plan to use Applegate Ham) […]

    Reply
  3. Real Food Meal Plan Kit: April 7-20 | Live Simply says:
    April 6, 2014 at 10:33 pm

    […] An Asparagus and Prosciutto Self-Rising Crust Quiche (I plan to use Applegate Ham) […]

    Reply
  4. A Simple and Seasonal Egg Salad Recipe - My Humble Kitchen says:
    April 28, 2014 at 8:22 am

    […] been enjoying the abundance of eggs in the kitchen. I’ve been making a variety of foods like self crusting quiche’s, flan, coconut custard cake, tarts, smoothies, and we’ve even been eating raw egg yolks with […]

    Reply
  5. Real Food Meal Plan Kit: May 5-18 - Live Simply says:
    March 1, 2015 at 9:55 am

    […] An Asparagus and Prosciutto Self-Rising Crust Quiche (I plan to use Applegate Ham) […]

    Reply
  6. Real Food Meal Plan Kit: February 24-March 9 - Live Simply says:
    February 10, 2017 at 5:18 pm

    […] An Asparagus and Prosciutto Self-Rising Crust Quiche (I plan to use Applegate Ham) […]

    Reply

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I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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