Prosciutto and Asparagus Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g asparagus spears, woody ends trimmed</li><li class="ingredients-single-item">100g prosciutto, torn into pieces</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt and cold cubed butter in a food processor and pulse until the mixture resembles breadcrumbs (or rub together with your fingertips). The butter needs to remain cold to create a flaky texture, so work quickly and don't overhandle.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water a tablespoon at a time, pulsing briefly between additions, until the dough just begins to come together. You might not need all the water – stop when the dough holds together when pinched. Tip onto a lightly floured surface, shape into a disc, wrap in cling film and chill for at least 30 minutes. This resting period allows the gluten to relax, preventing pastry shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a slight overhang. Carefully drape the pastry over the tin, gently pressing it into the corners without stretching it. Trim the excess, leaving a 1cm overhang (this prevents shrinkage during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base all over with a fork, then line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for 5-7 minutes until the base is lightly golden. The initial blind bake with weights prevents the pastry from puffing up, while the second bake without weights ensures the base is properly cooked, giving you a crisp shell that won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the asparagus. Bring a pan of salted water to the boil and blanch the asparagus for 2 minutes until just tender but still with bite. Immediately plunge into ice water to stop the cooking process and preserve the vibrant green color. Drain well and pat dry with kitchen paper, then cut into 3-4cm pieces, reserving a few whole spears for decoration if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the oven temperature to 170°C (150°C fan). Scatter two-thirds of the grated cheese over the base of the pastry case, then arrange the prosciutto pieces and asparagus evenly over the cheese. The layering approach ensures that heavier ingredients don't sink to the bottom of the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large jug, whisk together the eggs, cream, milk, nutmeg, salt and pepper until well combined. Pour this custard mixture carefully over the filling ingredients. The proteins in the eggs will coagulate during baking to set the custard, while the fat in the cream provides richness and a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter the remaining cheese on top and arrange a few whole asparagus spears decoratively if using. Carefully transfer to the oven and bake for 35-40 minutes until the filling is set with a slight wobble in the center. The custard will continue to set as it cools, so it's better to slightly underbake than overbake, which can cause curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period helps the custard to set properly and makes the quiche easier to slice cleanly. Serve warm or at room temperature for the best flavor. The quiche can be stored in the refrigerator for up to 3 days and reheated gently in a low oven if desired.</li></ol>