Quick and Easy: Spinach, Asparagus and Prosciutto Quiche

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If there’s one thing I become obsessed with in the spring, it’s fresh produce. There’s something about the blooming trees, shining sun and warmer temperatures that puts me in the mood to cook with fresh veggies and eat lots of seasonal fruit.

Thankfully, a good friend and co-worker has introduced me to the wonderful world of farmer’s markets that set up shop in various locations around the city throughout the week. The one closest to us happens to be open on Wednesdays, so we’ll typically take a walk at lunch and grab ingredients to cook later that night for dinner.

Last week, I became fixated on the idea of using leftover dough I’d made for Pizza Rustica at Easter. While placing the top on the monstrous meat and cheese pie, I had just enough “overhang” to form a small ball of dough, which I knew I could potentially use for the crust of a quiche at some point, so I wrapped it up and put it in the freezer. Well, “some point” turned into last Thursday, and the result is what you see here. 

Special thanks to my farmer’s market partner-in-crime, who was sweet enough to pick up a bundle of fresh asparagus and a few handfuls of baby spinach for my quiche. In turn, she received a big slice for lunch the next day. 

Hope you’ll enjoy this one as much as we did!

Spinach, Asparagus and Prosciutto Quiche

1 store-bought pie crust or leftover homemade dough (enough to fill the bottom of a 9-inch pie plate)
1 bunch asparagus, cleaned and cut into bite-size pieces
5-6 handfuls baby spinach (or a bag of fresh spinach)
1-8 0z. package sliced prosciutto, diced
1 clove garlic, chopped
1 tbsp. olive oil
5 eggs
2 tbsp. heavy cream
1/4 tsp. black pepper
1/2 cup low-fat Italian cheese blend 
1/4 cup grated parmesan cheese

1. Preheat oven to 400 degrees. Remove crust from freezer (if using store-bought) or roll and press homemade dough into pie plate. Place in refrigerator while preparing the remaining ingredients.

2. In a saucepan, saute prosciutto and garlic over medium heat with 1 tbsp. olive oil. Cook until prosciutto starts to brown. Add asparagus and spinach. Cook until spinach wilts and asparagus becomes soft. Set aside.

3. In a medium bowl, beat eggs with heavy cream until light and fluffy. Add Italian cheese blend and combine. 

4. Remove crust from refrigerator. Place spinach, asparagus and prosciutto mixture in bottom of crust. Carefully pour egg mixture over vegetables. Spread to ensure all vegetables are covered. Sprinkle with parmesan cheese. Bake for 45 minutes or until top and crust are golden brown. Remove from oven and let cool 5-10 minutes before slicing. 

Do you frequent farmer’s markets? What are your favorite seasonal items? Post a comment below. 

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