Asparagus quiche with spring herbs and prosciutto - Better Homes & Gardens Australia
Asparagus quiche is a perfect to be packed up with your picnic blanket. Pair with spring herbs and prosciutto for a lunch feast!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Cooking tools:
- Tart pan
- Rolling pin
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 2 sheets butter puff pastry, thawed
- 3 free-range eggs
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup grated mozzarella
- 1 cup smooth ricotta
- 1 bunch chives, chopped
- Sea-salt flakes and freshly ground black pepper, to season
- 100g thinly sliced prosciutto, torn
- 2 bunches asparagus, trimmed, blanched
- 1/2 cup frozen baby peas, thawed
- 1 lemon, zest finely grated, juiced
- 2 Tbsp extra virgin olive oil
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