Christmas Quiche with Asparagus, Sun-Dried Tomatoes, and Prosciutto Recipe

Introduction

This Christmas Quiche is a festive and savory dish perfect for holiday breakfasts or brunch. Packed with asparagus, sun-dried tomatoes, and prosciutto, it’s rich, flavorful, and beautifully cheesy. You’ll love how easily it comes together for a special occasion.

Ingredients

• 10 free range eggs
• 1 9-inch pie crust
• 1 cup asparagus
• 1/2 cup sun-dried tomatoes
• 1/2 cup prosciutto
• 1/4 cup milk
• 1 cup Fontina cheese
• 1/4 cup Parmesan cheese
• 1 pinch salt
• 1 pinch ground black pepper

Instructions

1. Step 1: Dice the asparagus into small pieces.
2. Step 2: Slice the sun-dried tomatoes and prosciutto into thin strips.
3. Step 3: Par-bake the pie crust in a round baking dish at 350°F (180°C) for 4 minutes.
4. Step 4: In a bowl, whisk together the eggs, then add the diced asparagus, sliced sun-dried tomatoes, and prosciutto.
5. Step 5: Pour the milk into the egg mixture. Add Fontina cheese, Parmesan cheese, salt, and black pepper, then mix well.
6. Step 6: Pour the mixture into the par-baked crust and bake at 375°F for 35 minutes, or until the quiche is set.
7. Step 7: Remove from the oven and let the quiche rest for 5-10 minutes before serving.

Tips & Variations

• Use fresh asparagus tips for a tender texture and bright flavor.
• Substitute Fontina with Gruyère or Swiss cheese for a different cheese profile.
• For a vegetarian version, omit prosciutto and add sautéed mushrooms or spinach instead.
• To enhance the crust’s crispness, brush it lightly with beaten egg before par-baking.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or in a preheated oven at 350°F until warmed through. Quiche can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pie crust instead of homemade?

Yes, frozen pie crust works perfectly for this recipe. Just make sure to par-bake it as instructed to prevent a soggy bottom.

What is the best way to tell when the quiche is done?

The quiche is done when the filling is set and no longer jiggly in the center. A knife inserted in the middle should come out clean.

Christmas Quiche with Asparagus, Sun-Dried Tomatoes, and Prosciutto Recipe

---

★★★★★

4.6 from 105 reviews

• Author: Sophie
• Total Time: 54 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This festive Christmas Quiche combines a buttery, flaky pie crust filled with a savory mixture of free-range eggs, fresh asparagus, sun-dried tomatoes, prosciutto, and rich Fontina and Parmesan cheeses. This easy-to-make quiche is perfect for holiday brunches or dinner gatherings, offering a delightful balance of creamy, cheesy, and slightly tangy flavors baked to golden perfection.

---

Ingredients

Scale 1x2x3x

Crust

• 1 9-inch Pie Crust

Filling

• 10 Free Range Eggs
• 1 cup Asparagus, diced
• 1/2 cup Sun-Dried Tomatoes, sliced thin
• 1/2 cup Prosciutto, sliced thin
• 1/4 cup Milk
• 1 cup Fontina Cheese, shredded or cubed
• 1/4 cup Parmesan Cheese, grated
• 1 pinch Salt
• 1 pinch Ground Black Pepper

---

Instructions

1. Prepare Asparagus: Dice 1 cup of asparagus into small bite-sized pieces to ensure even distribution and consistent cooking throughout the quiche.
2. Slice Sun-Dried Tomatoes and Prosciutto: Thinly slice 1/2 cup each of sun-dried tomatoes and prosciutto to integrate well with the other filling ingredients.
3. Par-Bake Pie Crust: Place the 9-inch pie crust into a round baking dish and bake in a preheated oven at 350°F (180°C) for 4 minutes to prevent a soggy crust once the filling is added.
4. Mix Egg Base: In a mixing bowl, whisk together 10 free-range eggs until well combined. This provides the structure and custard base for the quiche.
5. Add Filling Ingredients: To the whisked eggs, add diced asparagus, sliced sun-dried tomatoes, sliced prosciutto, 1/4 cup milk, 1 cup Fontina cheese, 1/4 cup Parmesan cheese, and season with a pinch of salt and ground black pepper. Mix thoroughly to combine all flavors evenly.
6. Fill the Crust: Pour the prepared egg and filling mixture into the par-baked pie crust, spreading evenly to ensure uniform cooking.
7. Bake the Quiche: Bake in the oven at 375°F (190°C) for 35 minutes or until the filling is set and the top is lightly golden brown.
8. Rest Before Serving: Remove the quiche from the oven and let it sit for 5 to 10 minutes. Resting allows the quiche to firm up, making it easier to slice and enhancing flavor melding.

Notes

• Ensure asparagus is diced into small pieces to prevent it from overpowering other flavors and to ensure even cooking.
• Par-baking the crust is crucial to avoid a soggy bottom after adding the egg mixture.
• You can substitute Fontina cheese with Gruyere or Swiss cheese for a slightly different flavor profile.
• Letting the quiche rest after baking improves slicing and taste experience.
• This quiche can be served warm or at room temperature, making it versatile for various occasions.

• Prep Time: 15 minutes
• Cook Time: 39 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Keywords: Christmas quiche, holiday brunch, easy quiche recipe, asparagus quiche, prosciutto quiche, savory pie, festive breakfast