These gluten-free savories are decorated in strips of salty, smoky prosciutto and laden with nutty Gruyère cheese, green asparagus, and red sundried tomato, rectangles of a crustless quiche. Pictured with our Artichoke & Roasted Pepper Canapés and Christmas Turkey Salad Sandwiches.
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
- Preheat oven to 400°. Line a 9-inch square baking pan with parchment paper.
- 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.
- In a large bowl, whisk together eggs, cheese, tomato, chives, salt, and pepper. Pour mixture evenly over asparagus.
- Bake until set, 15 to 20 minutes. Let cool in pan for at least 10 minutes.
- Cut each prosciutto slice length-wise into thirds.
- 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.
