Yields6 ServingsPrep Time2 hrs 30 minsCook Time1 minTotal Time2 hrs 31 mins
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Prosciutto, Asparagus and Blue Cheese Quiche

Ingredients

 1 D'Orsogna Prosciutto 100g, to serve
 1 Asparagus, bunch
 235 g Sour Cream
 120 g Blue cheese
 125 ml Milk
 120 g Quince paste
 3 Eggs
 Baby Rocket, to serve
Sour Cream Pastry
 300 g Plain flour
 120 g Unsalted butter, room temperature
 65 g Sour cream
 1 Egg

Method

1

Start preparing the sour cream pastry by beating the butter, sour cream and egg using electric beaters until combined. Add flour and continue to beat until everything comes together. Place dough on a lightly floured surface and knead until smooth then shape into a rectangle. Wrap dough in plastic wrap and let rest for 1 hour.

2

Preheat oven to 180 degrees then roll out the pastry between 2 sheets of baking paper. Continue to roll until dough your fluted tart tin. Line tart tin with rolled out dough and place in the freezer for 1 hour.

3

After letting the dough rest in the freezer, line pastry tin with baking paper and pastry weights then bake for approximately 15 minutes until set. Remove baking paper and pastry weights and cook for another 10 minutes then set aside to cool down.

4

Whisk together egg, sour cream and milk in a large bowl until combined. Warm-up quince paste in the microwave.

5

Reduce oven temperature to 170 degrees then sprinkle blue cheese over cooked pastry. Pour over the egg mixture and place asparagus into the mixture. Drizzle most of the warm quince paste over top and set aside rest for later. Bake for approximately 30 minutes or until quiche is set. Remove from oven and allow to cool down. Top with rocket and D'Orsogna Proscuitto then drizzle with remaining quince paste.

Ingredients

 1 D'Orsogna Prosciutto 100g, to serve
 1 Asparagus, bunch
 235 g Sour Cream
 120 g Blue cheese
 125 ml Milk
 120 g Quince paste
 3 Eggs
 Baby Rocket, to serve
Sour Cream Pastry
 300 g Plain flour
 120 g Unsalted butter, room temperature
 65 g Sour cream
 1 Egg

Directions

1

Start preparing the sour cream pastry by beating the butter, sour cream and egg using electric beaters until combined. Add flour and continue to beat until everything comes together. Place dough on a lightly floured surface and knead until smooth then shape into a rectangle. Wrap dough in plastic wrap and let rest for 1 hour.

2

Preheat oven to 180 degrees then roll out the pastry between 2 sheets of baking paper. Continue to roll until dough your fluted tart tin. Line tart tin with rolled out dough and place in the freezer for 1 hour.

3

After letting the dough rest in the freezer, line pastry tin with baking paper and pastry weights then bake for approximately 15 minutes until set. Remove baking paper and pastry weights and cook for another 10 minutes then set aside to cool down.

4

Whisk together egg, sour cream and milk in a large bowl until combined. Warm-up quince paste in the microwave.

5

Reduce oven temperature to 170 degrees then sprinkle blue cheese over cooked pastry. Pour over the egg mixture and place asparagus into the mixture. Drizzle most of the warm quince paste over top and set aside rest for later. Bake for approximately 30 minutes or until quiche is set. Remove from oven and allow to cool down. Top with rocket and D'Orsogna Proscuitto then drizzle with remaining quince paste.

Prosciutto, Asparagus and Blue Cheese Quiche