Asparagus, Speck and a Golden Pastry: the Quiche that Wins Over at First Bite.
The Quiche with asparagus and speck is an irresistible savory tart: creamy inside, golden outside and with that smoky aroma that wins you over at the first bite. It is the springtime variation of my asparagus quiche, but this time I chose speck, whose assertive flavor pairs perfectly with the sweetness of the asparagus.
It is a very simple and very quick recipe, ideal when you have little time but want to put something special on the table: perfect as a starter, as a main course or for a buffet. And, like all quiches, it is also great warm or at room temperature.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 1 piece
- Cooking methods: Steaming, Cooking with a food processor
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the savory tart with asparagus and speck
- 1 roll puff pastry (round)
- 7 fl oz (about 3/4 cup) heavy cream
- 6 oz diced speck
- 4 oz asparagus
- 1 cup (about 4 oz) grated Parmesan
- 2 eggs
- 1 pinch salt
Tools
- 1 Kitchen machine (e.g. Thermomix) Bimby tm31 – tm5 – tm6 – tm7
- 1 Microwave oven
- 1 Asparagus steamer
- 1 Pan diameter 9.5 in
- 1 Skillet
- Bowls
- Forks
Preparation of the savory tart with asparagus and speck
First, take the asparagus, wash and dry them. Then remove the woody ends and cook them by steaming or in boiling water. If you prefer, you can also use the microwave or the Bimby.
ON THE STOVE: Take a tall, narrow pot, fill it with water and place the asparagus inside vertically, tips pointing upward. The water should reach just below the tips, so they will cook with steam (being the most delicate part), while the stalks, immersed in the water, will cook more thoroughly (the tougher part). Let them cook until tender. Once ready, let them cool and then cut them into pieces.
IN THE MICROWAVE: After cleaning the asparagus (1), place them in the steam cooking container. Add the water (2 – 3) and cook them for 7 minutes using the “steam cooking” setting (4). Let the asparagus cool and then cut into pieces.
WITH THE BIMBY: Pour 2 cups (500 g) of water into the mixing bowl (5) and add a pinch of salt. Place the cleaned asparagus in the Varoma tray (6), position it and cook for 20 minutes at Varoma temperature, speed 1. Check doneness and, if necessary, extend the cooking by a few minutes. Let cool slightly and cut into pieces (7).
FILLING PREPARATION: First, brown the diced speck well in a non-stick skillet. Turn off the heat and let it cool aside. In a bowl, beat the eggs with the cream, add the salt and mix well. Then add the cooled speck, some chopped asparagus and the grated cheese, mixing everything together.
TO FINISH – BAKING: Line a 9.5-inch diameter tart pan with the ready-made puff pastry, folding down the edges to create a rim about 3/8 inch high and prick the bottom. Pour the filling inside, arrange a few asparagus pieces on top and bake in a preheated conventional oven at 356°F for 30-40 minutes.
🌿 Lactose-free variation of the Quiche with Asparagus and Speck
To obtain an equally creamy and tasty quiche, simply choose ingredients that are naturally lactose-free or certified lactose free.🥧 Ingredients to substitute
1. Heavy cream
➡️ Replace with:
Lactose-free heavy cream (brands like Zymil or similar) or
Plant-based cooking cream (soy, rice or oat)
👉 Lactose-free cream is the best choice to keep the same creaminess.
2. Parmigiano Reggiano
Parmigiano is naturally lactose-free after 36 months of aging. If you want to be extra safe:
➡️ Use:
Parmigiano 30–36 months or
Certified lactose-free Grana Padano
3. Puff pastry
Many store-bought pastries contain butter or traces of lactose.
➡️ Choose:
Lactose-free puff pastry (easily found in supermarkets) or
Lactose-free shortcrust or
Vegetable-based pastry (without butter)
TIPS and NOTES
Storage
The quiche can be stored in the refrigerator for 3 days, well covered. You can reheat it for a few minutes in the oven to restore crispness.
✨ Tips and variations
Cheese: you can replace Parmigiano with Grana Padano or Pecorino for a stronger flavor.
Puff pastry or shortcrust? Both work: puff pastry is crispier, shortcrust is more rustic.
Richer version: add a few cubes of smoked scamorza.
Lighter version: use plant-based cream or Greek yogurt
