Prosciutto-Wrapped Crustless Asparagus Quiche
Serves: 18
 
Ingredients
  • 1 pound thin to medium asparagus spears
  • 8 large eggs, room temperature
  • 1⁄4 cup shredded Gruyère cheese
  • 3 tablespoons finely chopped sundried tomato
  • 2 tablespoons chopped fresh chives
  • 1⁄4 teaspoon fine sea salt
  • 1⁄4 teaspoon ground black pepper
  • 6 slices prosciutto
Instructions
  1. Preheat oven to 400°. Line a 9-inch square baking pan with parchment paper.
  2. Trim asparagus spears to an 8-inch length, discarding tough ends. Immerse asparagus in boiling water for 1 minute to blanch. Transfer asparagus to ice-cold water to stop the cooking process. Drain asparagus, and pat dry. Arrange asparagus in an even layer in prepared baking pan.
  3. In a large bowl, whisk together eggs, cheese, tomato, chives, salt, and pepper. Pour mixture evenly over asparagus.
  4. Bake until set, 15 to 20 minutes. Let cool in pan for at least 10 minutes.
  5. Cut each prosciutto slice length-wise into thirds.
  6. Turn quiche out onto a cutting board. Cut into 18 (3 x 1 1⁄2-inch) rectangles. Wrap each rectangle with a prosciutto strip. Serve immediately or at room temperature within an hour.
Notes
Make-Ahead Tip: Quiche can be baked a day in advance, cooled, covered, and refrigerated until needed. Before serving, let come to room temperature, cut into rectangles, and wrap each rectangle with prosciutto.
Recipe by TeaTime Magazine at https://teatimemagazine.com/prosciutto-wrapped-crustless-asparagus-quiche/