Skip to main content

Asparagus, leek and prosciutto quiche

Skip to IngredientsSkip to Method

Friends coming over for lunch? Have this delicious asparagus, leek and prosciutto quiche ready to go in the oven the moment your guests arrive, then sit down, relax and enjoy the occasion.

  • Serves4
  • Cook time55 minutes
  • Prep time30 minutes, (+ 45 mins resting time)
A quiche on a plate, topped with asparagus and rocket


  • 2 bunches asparagus, trimmed
  • 2 tbs olive oil
  • 100g prosciutto slices, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 1½ tbs wholegrain mustard
  • 100g marinated fetta, crumbled
  • 4 Coles Brand Australian Free Range Eggs, lightly whisked
  • ½ cup (125ml) thickened cream
  • 1 tbs coarsely chopped dill
  • 1 tsp olive oil, extra
  • 1 tsp white wine vinegar
  • 60g baby rocket leaves

Shortcrust pastry

  • 1½ cups (225g) plain flour
  • 125g chilled butter, chopped
  • 2 Coles Brand Australian Free Range Egg yolks
  • 2 tsp chilled water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the shortcrust pastry, place the flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add the egg yolks with chilled water. Process until mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 30 mins to rest.

  2. Step 2

    Turn pastry onto a lightly floured surface and roll to a 3mm-thick disc. Grease a 22cm round fluted tart tin with removable base, then line with the pastry. Use a sharp knife to trim excess pastry. Place in the fridge for 15 mins to rest.

  3. Step 3

    Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 8-10 mins or until the pastry is lightly golden in colour. Remove from oven. Reduce oven to 160°C.

  4. Step 4

    Meanwhile, cut 1 bunch of asparagus diagonally into 3cm lengths. Heat oil in a frying pan over medium heat. Add the prosciutto and leek. Cook for 4 mins or until leek softens. Add the asparagus. Cook for 2 mins or until just tender.
  5. Step 5

    Spread the mustard evenly over the base of the pastry. Arrange the leek mixture and fetta over the base. Whisk the egg and cream in a bowl until well combined. Pour over the leek mixture. Bake for 20-25 mins or until just set.
  6. Step 6

    Combine dill, oil and vinegar in a small bowl. Use a vegetable peeler or mandolin to thinly slice the remaining asparagus into ribbons. Add the rocket and vinaigrette and toss to combine. Serve with the quiche.