Description
This Christmas Quiche is a savory and festive dish featuring a flaky pie crust filled with a rich egg custard, fresh asparagus, sun-dried tomatoes, prosciutto, and a blend of Fontina and Parmesan cheeses. Perfect for holiday brunch or a special occasion meal, it combines vibrant flavors and a creamy texture that delights every palate.
Ingredients
Scale
Crust
- 1 9-inch Pie Crust
Filling
- 10 Free Range Eggs
- 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
- Prepare Vegetables and Meat: Dice 1 cup of asparagus into small pieces. Slice 1/2 cup of sun-dried tomatoes and 1/2 cup of prosciutto into thin slices to prepare them for the quiche filling.
- Par-bake the Crust: Place the 9-inch pie crust in a round baking dish and bake it at 350°F (180°C) for 4 minutes to partially cook and set the crust, preventing sogginess when adding the filling.
- Mix the Egg Base: In a large bowl, whisk together 10 free-range eggs until fully blended. Add the diced asparagus, sliced sun-dried tomatoes, and prosciutto into the egg mixture.
- Add Dairy and Seasoning: Pour in 1/4 cup of milk, then add 1 cup of Fontina cheese and 1/4 cup of Parmesan cheese. Season with a pinch of salt and a pinch of ground black pepper. Mix the ingredients thoroughly to combine evenly.
- Assemble and Bake: Pour the prepared mixture into the par-baked pie crust. Bake the assembled quiche at 375°F (190°C) for 35 minutes, or until the custard is set and the top is lightly golden.
- Rest and Serve: Remove the quiche from the oven and allow it to rest for 5 to 10 minutes before slicing and serving. This helps the filling to firm up for clean cuts and enhances the flavors.
Notes
- Par-baking the crust prevents it from becoming soggy when filled with the wet custard mixture.
- You can substitute the Fontina cheese with Gruyère or Swiss cheese for a different flavor profile.
- If you prefer a vegetarian version, omit the prosciutto and increase the quantity of vegetables or add mushrooms.
- The quiche is best served warm or at room temperature.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 39 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Keywords: Christmas quiche, asparagus quiche, holiday brunch recipe, savory pie, egg custard quiche, prosciutto quiche
