The asparagus quiche with cooked ham and plant-based cream is the perfect solution when you want a tasty yet simple recipe. If you’re looking for an asparagus recipe that’s a little different, this savory tart with asparagus will win you over at first bite: creamy, delicate and incredibly versatile.
Often people don’t know how to cook asparagus; this is an easy and appetizing way to showcase them, turning them into a refined but approachable asparagus tartlet.
Making it is a great idea for many reasons: it’s quick, perfect hot or cold, ideal for a light lunch, a picnic or an aperitif with friends. It can also be prepared in advance and easily adapted to the ingredients you have at home.
Asparagus, the star of this recipe, are not only tasty but also packed with benefits: they are cleansing, aid digestion, low in calories and rich in vitamins like A, C and K, as well as important minerals such as potassium and iron.
The ancient Egyptians already cultivated asparagus and considered them a prized food, even offering them to the gods.
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- Difficulty: Very easy
- Cost: Budget
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Spring
Ingredients for the asparagus quiche
- 1 puff pastry
- 1.1 lb asparagus
- 3 eggs
- 1 oz grated Parmesan
- 3/4 cup plant-based cream
- 3 slices cooked ham
Tools
- 1 Pot
- 1 Baking pan
- Parchment paper
- 1 Bowl
- 1 Colander
- 1 Whisk
Steps for the asparagus quiche
First of all, choose fresh, high-quality asparagus, essential for a successful recipe. Look at the color: it should be bright and even, with a deep green tone; avoid dull or yellowing spears. To the touch they should feel firm and compact, while the tips — the most delicate part — should be closed and not open or dry, a sign of freshness. The stalk is important too: it should not look wrinkled or too woody, and if cut it should appear moist, not dry; the smell should be light and vegetal, never sharp or unpleasant.
To prepare this delicious asparagus quiche, start by washing the asparagus well under running water. Remove the tougher bottom part of the stalk (you can snap it by hand: it will break at the right point) and, if they are large, lightly peel the lower portion.
Bring a pot of lightly salted water to a boil and cook the asparagus for about 8–10 minutes, until tender but still firm. Drain them with a colander and let them cool, keeping them whole.
Meanwhile, roll out the puff pastry over a 9.5 in pan lined with parchment paper and cover with the slices of cooked ham.
Arrange the asparagus side by side as shown in the photo.
Mix until you obtain a homogeneous mixture.
Then pour the mixture evenly over the asparagus.
Fold the edges of the puff pastry inward, rolling them with your hands. Bake in a conventional oven at 356°F for about 30–35 minutes until golden.
Let the quiche cool for at least 10 minutes before slicing: it will be firmer and easier to serve. Enjoy your meal from Barbara.
Storage for the asparagus quiche
Once completely cooled, cover the asparagus quiche with plastic wrap or store it in an airtight container. It keeps in the refrigerator for 2–3 days. Before serving, you can enjoy it cold or warm it slightly in the oven at 320°F for a few minutes to restore crispness.
You can also freeze it: it’s better to freeze it already sliced, so it’s more convenient to use. Wrap each portion in plastic wrap and then place it in a freezer bag. It keeps for 1–2 months.
To eat, let it thaw in the refrigerator and then reheat in the oven.
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FAQ (Questions and Answers)
Can I use frozen asparagus?
Yes, you can use them without problems. Just thaw and dry them well before adding to the recipe to avoid releasing too much water.
Can I substitute the plant-based cream?Certainly, you can use regular cream, ricotta or stracchino cheese.
