I made this Prosciutto, Asparagus, Fontina Quiche post in partnership with my friend Gabby Peyton. Gabby and I have both visited France and Italy so we thought baking a French and Italian-inspired quiche would be a delicious and fun way to spend a day together. I had always wanted to make quiche but never made one from scratch. My heavens it was tasty! Salty, creamy, buttery, and cheesy, it was everything I hoped for. Be sure you leave yourself an extra two hours to make the honey-roasted tomatoes. They are amazing!
This post first appeared on July 15, 2014 and was last updated on July 26, 2019.
Making A Video For Prosciutto, Asparagus, Fontina Quiche
It took us six hours to shoot the footage for our three minute video, but don’t worry, once you have your tomatoes roasted you can make your quiche in about an hour or so. Of course, overhead Tasty-style videos are super popular, but I will always love trying to tell a story with my food videos. I hope you give this one a watch and that you like it! If you’re curious to see more, I have other videos I’ve shot and edited posted here.
Tips For Making This Quiche Recipe Ahead Of Time:
- Make the honey-roasted tomatoes up to three days before. They take 1 to 1.5 hours to slow roast in the oven, so make them ahead of time and store them in an airtight container in the fridge until ready to use. I like to roast a batch of six tomatoes so I’m not wasting the energy of my oven, and use the leftovers in salads, pastas, or anywhere else I’d use sun dried tomatoes.
- Make the quiche dough ahead of time. You can make your dough and chill it in the fridge for up to three days, or double-wrap it in plastic and store it in the freezer for up to three months. If you choose to go the frozen route, remove the dough from the freezer at least one hour before you want to roll it out.
- Blind-bake the crust ahead of time. This will definitely save you time but I don’t really advise you do it as a pre-baked crust sitting around too long will lose its crispness factor. It may bounce back when you add the filling and bake the quiche but I don’t know if I would risk it!
A Note About The Quiche Crust
We were inspired by this crostata recipe by Ina Garten, as I’ve made it before and it was amazing! If you haven’t tried her pie dough recipes you really should. We lowered the quantity of ingredients and swapped sugar for Fontina cheese.
Looking For More Great Baking Recipes? Try:
Prosciutto, Asparagus, Fontina Quiche
- 6 plum tomatoes
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt plus extra for sprinkling on tomatoes
- 1 cup flour
- 1 cup Fontina cheese plus 2 tablespoons, divided
- 1/2 cup butter cut into small pieces, placed in the freezer
- 2-3 tablespoons ice water
- 1/2 cup asparagus chopped
- 1/2 cup prosciutto chopped
- 2 eggs
- 1 cup milk
- 1/2 cup 35% heavy cream
- 1/2 teaspoon salt
- To Make The Honey Roasted Tomatoes - Preheat oven 225ºF. Line a baking sheet with parchment paper. Slice tomatoes thinly into round slices. Arrange tomato slices on sheet and drizzle with honey and olive oil. Sprinkle generously with kosher salt and bake 1 to 1.5 hours until dark red and shriveled. Set aside to cool.
- To Make The Quiche Dough - Combine flour, 2 tablespoons of Fontina, and 1/4 teaspoon kosher in a food processor. Pulse to mix. Add frozen butter and pulse until crumbly. With the machine running, add ice water, 1 tablespoon at a time until the dough starts to form into a ball. Dump the dough onto floured surface and gather loosely into a ball. Wrap with plastic wrap and chill in the fridge for 30 minutes.
- Blind Bake The Quiche Crust - Preheat the oven to 350ºF. Roll chilled quiche dough on a well-floured surface, large enough to cover the bottom and inside walls of 9-inch tart pan. Drape dough over pan and press into bottom and along edges and sides of the tin. Roll a pin over the edges of the tin to trim excess dough. Prick bottom of dough all over with a fork and bake 35-40 minutes until golden. Remove from oven and cool on rack.
- Blanch The Asparagus - Bring 1 cup of water to a simmer in a saucepan. Add chopped asparagus to water and let sit two minutes. Rinse asparagus under cold water until cool and drain. Set aside.
- Assemble The Quiche - Preheat oven to 350ºF. Sprinkle 1/2 cup of Fontina on bottom of pre-baked crust. Top with prosciutto and asparagus and sprinkle remaining 1/2 cup of cheese on top. Whisk eggs, milk, cream, and 1/2 teaspoon salt until frothy. Pour egg mixture over prosciutto and asparagus in crust. Top with honey-roasted tomato slices.
- Bake quiche 30-40 minutes until edges are set but still slightly jiggly in the center. Cool 20 minutes minimum before slicing. Use extra honey-roasted tomatoes in salads, in pasta, or anywhere else you would use sun dried tomatoes.
Did you make this recipe? I would love to see how you made out! Let me know on Instagram by tagging me @baconandbaileys and hashtag it #baconandbaileys so I can take a peek and re-share it in my Instagram stories! You can also find me on Facebook, Twitter, and Pinterest.