Unexpected guests for dinner and…help, what do we eat??? For my friends who adore vegetables I thought of preparing a quiche with asparagus and peas. To give it an extra flavor boost I also added diced pancetta, the kind used for carbonara which you can also find smoked!
A nice silky béchamel enriched with eggs and cheese gathered the already-prepared vegetables and after some time baking in the oven here is the recipe for a quiche with asparagus, peas and pancetta ready for an evening of chat and laughter with lifelong friends….
The asparagus and peas quiche recipe can be varied by adding ricotta or smoked salmon…
Other possible variations in my opinion for this quiche are cooked ham instead of pancetta, pecorino instead of Parmigiano Reggiano and for the base if you can’t find phyllo (fillo) you can use shortcrust pastry or puff pastry …the result will still be very tasty and appetizing!
Savory pies like this quiche are a great way to reuse food and put together a very appetizing lunch or dinner and they are very versatile.
I started a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
I suggest other savoury pie recipes like this quiche with peas and pancetta: 
PARIGINA NAPOLETANA RUSTIC PIZZA;
PUFF PASTRY ROLL FILLED.
QUICHE WITH ASPARAGUS, PEAS AND BACON
Asi’s Kitchen
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the quiche with asparagus and peas
- 1 1/4 cups Milk
- 3 tbsp All-purpose flour (Tipo 00)
- 2 tbsp Butter
- 3 Medium eggs
- 2 oz Grated Parmigiano Reggiano (about 2/3 cup)
- 1/3 cup Cooked peas
- 5 oz Cooked asparagus
- 2 oz Diced pancetta (bacon)
- 1 package Phyllo pastry
- 2 pinches Fine salt
- 2 pinches Black pepper
- 1 pinch Nutmeg
- 3 tbsp Extra-virgin olive oil
Tools for quiche with asparagus, peas and bacon
- Casserole
- Spoon
- Parchment paper
- Springform pan
Preparation of the Quiche with Asparagus, Peas and Bacon
• Prepare the béchamel by putting the butter in a saucepan.
Once melted, add the flour and toast it for a few minutes.
Now add the milk and, stirring constantly with a whisk over moderate heat, let the mixture thicken.
• Off the heat, add the beaten eggs and the grated Parmigiano Reggiano. Season with salt and pepper and, if you like, a grating of nutmeg. Now add the vegetables and the pancetta.
Unroll the package of phyllo pastry and carefully place the phyllo sheets in the pan (22/24 cm — about 8.7/9.4 in), lined with parchment paper, brushing the first sheet before overlapping the second and so on.
Personally I used 5 of the 7 phyllo sheets from the package.
• Pour in the mixture of béchamel, asparagus, peas, Parmigiano and eggs.
Bake in a preheated oven at 356 °F for about 35-40 minutes, or according to your oven’s characteristics.
Enjoy the quiche with asparagus, peas and pancetta!
Annalisa
