Asparagus, Prosciutto, and Gruyère Quiche

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 58 minutes
Total Time: 2 hours 23 minutes, including chilling and resting

Quick Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
8 tablespoons cold unsalted butter, cubed
3 tablespoons ice water
8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
1 teaspoon olive oil
4 ounces thinly sliced prosciutto, torn into ribbons
1 cup shredded Gruyère cheese
4 large eggs
1 1/4 cups heavy cream
1/4 cup whole milk
1 tablespoon fresh thyme leaves, divided
1/4 teaspoon fine salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg

Do This

1. Mix the flour, salt, sugar, butter, and ice water into a pastry dough; chill for 30 minutes.
2. Roll the pastry into a 12-inch round and fit it into a 9-inch tart pan.
3. Blind-bake at 375°F for 15 minutes with pie weights, then 5 minutes without them.
4. Sauté the asparagus in olive oil for 4 minutes.
5. Whisk the eggs, cream, milk, 2 teaspoons thyme, salt, pepper, and nutmeg.
6. Layer the asparagus, prosciutto, and Gruyère in the crust; pour in the custard.
7. Bake at 350°F for 38 minutes, rest for 20 minutes, and garnish with the remaining thyme.

Why You’ll Love This Recipe

A crisp, buttery homemade crust balances the rich and creamy filling.
Tender asparagus, savory prosciutto, and nutty Gruyère make every bite flavorful.
It is elegant enough for a special brunch but approachable enough for a weekend meal.
The quiche can be prepared ahead and tastes delicious warm or at room temperature.

Grocery List

Produce: 8 ounces fresh asparagus and 1 small package fresh thyme
Dairy: 8 tablespoons unsalted butter, 4 large eggs, 1 1/4 cups heavy cream, 1/4 cup whole milk, and 1 cup shredded Gruyère cheese
Deli: 4 ounces thinly sliced prosciutto
Pantry: All-purpose flour, granulated sugar, fine salt, olive oil, ground black pepper, and ground nutmeg

Full Ingredients

For the Buttery Pastry

1 1/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon fine salt
1/2 teaspoon granulated sugar
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water

For the Filling

8 ounces fresh asparagus, tough ends removed
1 teaspoon olive oil
4 ounces thinly sliced prosciutto, torn into bite-size ribbons
1 cup shredded Gruyère cheese, about 4 ounces
4 large eggs
1 1/4 cups heavy cream
1/4 cup whole milk
1 tablespoon fresh thyme leaves, divided
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Asparagus, Prosciutto, and Gruyère Quiche – Closeup

Step-by-Step Instructions

Step 1: Make the pastry dough

Place the flour, 1/2 teaspoon salt, and sugar in a large bowl and whisk to combine. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-size pieces of butter remaining. Drizzle the 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to form moist clumps.

Turn the mixture onto a clean surface and gently press it together into a disk. Avoid kneading, which can make the crust tough. Wrap the disk and refrigerate it for exactly 30 minutes.

Step 2: Roll and shape the crust

While the dough chills, position an oven rack in the lower-middle part of the oven and preheat the oven to 375°F. Set out a 9-inch tart pan with a removable bottom or a 9-inch deep pie dish.

On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Transfer it to the pan and gently press it across the bottom and against the sides without stretching it. Trim the excess dough, leaving enough to form a neat edge. If using a tart pan, press the rolling pin across the top to remove the overhang cleanly.

Step 3: Blind-bake the pastry

Line the pastry with parchment paper, allowing enough overhang to lift it out easily. Fill the shell with pie weights or dried beans, making sure the weights reach the edges. Bake at 375°F for 15 minutes.

Carefully lift out the parchment and weights. Return the uncovered crust to the oven and bake for 5 minutes, until the surface looks dry but remains pale golden. Transfer the pan to a wire rack and let the crust cool for 10 minutes. Reduce the oven temperature to 350°F.

Step 4: Prepare the asparagus

Cut the trimmed asparagus into 1 1/2-inch pieces, keeping the tips intact for an attractive finish. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the asparagus and cook for 4 minutes, stirring occasionally, until bright green and just beginning to soften. Remove the skillet from the heat and let the asparagus cool for 5 minutes.

Step 5: Mix the custard

Crack the eggs into a large mixing bowl and whisk until the yolks and whites are fully blended. Add the heavy cream, whole milk, 2 teaspoons of the thyme leaves, 1/4 teaspoon salt, black pepper, and nutmeg. Whisk gently until smooth. Try not to create too much foam, as excess air can give the baked custard an uneven texture.

Step 6: Assemble the quiche

Set aside several asparagus tips and a few prosciutto ribbons for the top. Scatter half of the Gruyère over the bottom of the warm pastry shell. Arrange the remaining asparagus and prosciutto evenly over the cheese, then add the remaining Gruyère.

Slowly pour the custard into the crust, stopping just below the pastry edge. Arrange the reserved asparagus tips and prosciutto ribbons over the surface. Place the tart pan on a rimmed baking sheet so it is easier to move without spilling.

Step 7: Bake until gently set

Bake the quiche at 350°F for 38 minutes. When done, the edges should be puffed and lightly golden, while the center should have a slight wobble when the pan is gently nudged. The center should register 165°F on an instant-read thermometer. If the crust edges brown too quickly, loosely cover them with strips of aluminum foil during the final 10 minutes.

Step 8: Rest, garnish, and serve

Transfer the quiche to a wire rack and let it rest for 20 minutes. The custard will continue setting as it cools, making the quiche easier to slice neatly. Sprinkle the remaining 1 teaspoon fresh thyme over the top. Remove the tart pan ring, if using, and cut the quiche into 8 wedges. Serve warm or at room temperature.

Pro Tips

Keep the pastry cold: Cold butter creates small pockets of steam in the oven, producing a flaky, tender crust.
Do not skip blind-baking: Partially baking the crust before adding the custard helps prevent a soggy bottom.
Season carefully: Prosciutto and Gruyère are naturally salty, so only a small amount of extra salt is needed.
Do not overbake: Remove the quiche when the center still trembles slightly. A completely firm center in the oven can become rubbery as it cools.
Let it rest: A full 20-minute rest allows the custard to set and produces clean, attractive slices.

Variations

Spring vegetable quiche: Replace half of the asparagus with 1/2 cup sautéed leeks or fresh peas.
Cheese variation: Substitute an equal amount of Comté, Swiss cheese, or sharp white cheddar for the Gruyère.
Vegetarian version: Omit the prosciutto and add 4 ounces of sliced mushrooms sautéed until their moisture evaporates.

Storage & Make-Ahead

Let leftover quiche cool completely, then cover it tightly or place individual slices in an airtight container. Refrigerate for up to 4 days. Reheat slices on a baking sheet in a 325°F oven for 12 minutes, or until warmed through. Microwaving works for convenience, but the pastry will be softer. To freeze, wrap cooled individual slices tightly and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The pastry dough can be made and refrigerated up to 2 days in advance. The crust can also be blind-baked 1 day ahead, cooled completely, and kept covered at room temperature. The asparagus may be sautéed 1 day ahead and refrigerated, but wait to whisk the custard and assemble the quiche until shortly before baking.

Nutrition (per serving)