Ham, Asparagus and Asiago Quiche

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • Filling:
  • 1/2 lb asparagus, trimmed, cut into 1-inch pieces and blanched
  • 1/2 cup diced ham
  • 3 eggs
  • 1 cup 18% light cream
  • 2 tbsp chopped fresh chives
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp each salt and freshly ground pepper
  • 1/2 cup shredded Asiago cheese
    • Whisk flour with salt; drizzle olive oil over top. Mix with your fingertips until combined. Stir in 3 tbsp water; knead until dough comes together to form a ball, adding up to 1 tbsp more water if necessary. Wrap in plastic wrap and refrigerate for 30 minutes.
    • On lightly floured surface, roll pastry into 10-inch circle, about 1/4 inch thick; fit into 9-inch round deep tart pan with removable bottom, trimming excess dough. Refrigerate for 30 minutes.
    • Preheat oven to 375°F. Line pastry shell with foil and fill with pie weights or beans. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake for 10 minutes. Remove from oven and let cool on rack.
    • Filling:Arrange asparagus and ham in pastry shell. Whisk together eggs, cream, chives, parsley, salt and pepper; pour into shell. Sprinkle with cheese. Bake for about 30 minutes or until pastry is golden brown and quiche is set.

      Nutrition Facts
      Per 1/8 quiche
      Calories 280
      Fat 19g
      Cholesterol 100mg
      Sodium 410mg
      Carbohydrate 18g
      Fiber 1g
      Sugars 1g
      Protein 9g

    Prep Time

    30 min

    Cook Time

    40 min

    Total Time

    1 hr 10 min






    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine:

    Product: Robusto


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