I wasn’t going to do this week’s challenge with Diane at The W.H.O.L.E Gang because I’m traveling, but I had a bunch of asparagus, some prosciutto and some Gruyere that needed to be used up before I left. You can read about the crust episode from Wednesday before the quiche ended up in a Whole Foods Bakehouse frozen pie crust.
The thing I did differently was to bake the prosciutto on a cookie sheet until it got crispy like bacon and then added it to the sauteed asparagus before pouring on the eggs, milk, and cheese.
Asparagus and Prosciutto Quiche
1 bunch of asparagus found in the back of the fridge, cut into pieces and sauteed
1 package of prosciutto meant for a polenta recipe, crisped in a 375 oven and crumbled
1 cup of shredded Gruyere forgotten in the cheese drawer
2 TBS grated Parmesan leftover from the homemade pasta extravaganza
1 cup milk
4 eggs
a few grinds of white pepper
Whisk eggs and milk together, stir in cheese and pepper. Add ingredients to a prepared pie crust and bake 35 minutes in a 350 oven or until done.
Visit Diane to see what other folks are doing to asparagus this week.
I love any type of bacon, or bacon cousin. Great combo. You really make me miss cheese with your recipes. I so glad you joined in this week. I always look forward to what you share.
That looks wonderful. I have some asparagus left over and some bacon. I might try a crustless version.
This looks soooo good. I never make quiche. If I’ve got pie crust, I always want to put something sweet in it.
Next time I’m making crusts, I’ll have to make some extras for this quiche. Yum!
This looks and sounds amazing! I will try it this weekend. Thanks.
We both are thinking prosciutto! This quiche looks terrific. I would just add 1/4 cup of GF flour and make it crustless. I love how you used ingredients just found in your fridge … those are my very favorite recipes!
Shirley
Looks so yummy! I wonder if I could make it dairy free. I will have to check WF and see if the crust has milk in it. I was bummed when the bread I wanted to buy had dairy in it.
Hi Wendy!
I made quiche this week too – look for it on my site in the coming week.
Yours looks great, but you know I *never* even thought of using a whole food pie crust! I guess I got so used to crustless quiche, I hardly remember it’s meant to have a traditional crusty edge.
Great innovative trick!
- Dana
That sounds amazing! I might have to make crustless tomorrow!