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Perfect Prosciutto Asparagus Quiche Recipe with Gruyère and Caramelized Shallots for Easy Brunch

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A savory quiche combining prosciutto, asparagus, Gruyère cheese, and caramelized shallots for a quick, elegant brunch dish with a flaky crust and creamy filling.

Ingredients

Scale
  • 1 pre-made pie crust (9-inch) or homemade pie dough
  • 6 large eggs, room temperature
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 cup (100 g) Gruyère cheese, shredded
  • 5 oz (140 g) prosciutto, roughly chopped or torn into bite-sized pieces
  • 1 bunch asparagus (about 12 spears), trimmed and cut into 1-inch pieces
  • 2 large shallots, thinly sliced
  • 1 tbsp olive oil or unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Place your pie crust in the dish and prick the bottom with a fork to prevent bubbles.
  2. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, baking an additional 5 minutes until the crust is just beginning to turn golden.
  3. Prepare the shallots: Heat olive oil or butter in a skillet over medium-low heat. Add thinly sliced shallots and a pinch of salt. Cook slowly for about 10 minutes, stirring occasionally, until deep golden and caramelized.
  4. Cook the asparagus: In the same skillet, quickly sauté asparagus pieces over medium heat for 2-3 minutes until bright green and slightly tender but still crisp. Set aside to cool.
  5. Mix the custard: In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg if using. Stir in shredded Gruyère cheese gently.
  6. Assemble the quiche: Spread prosciutto pieces evenly over the baked crust. Add the sautéed asparagus and caramelized shallots on top. Pour the egg and cheese mixture over everything, filling the crust almost to the top but without spilling.
  7. Bake the quiche: Place the quiche in the oven and bake for 30-35 minutes, or until the custard is set but slightly wobbly in the center. The top should be lightly golden and puffed.
  8. Rest and serve: Let the quiche cool for at least 10 minutes before slicing.

Notes

Blind baking the crust is essential to prevent sogginess. Caramelize shallots slowly over medium-low heat for best flavor. If crust edges brown too fast, cover with foil halfway through baking. For gluten-free, use a gluten-free crust or make a crustless quiche. Leftovers reheat best in the oven to maintain crust texture.

Nutrition

Keywords: quiche, prosciutto, asparagus, Gruyère, caramelized shallots, brunch, easy brunch recipe, savory quiche

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