Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookwithsophie.com/christmas-quiche-with-asparagus-sun-dried-tomatoes-and-prosciutto-recipe/