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Prosciutto & Asparagus Egg White Quiche

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  • Ready in: Prep: 15 M, Cook: 30 M, Total: 50 M
  • Serves: 8
  • Complexity: medium
Prosciutto & Asparagus Egg White Quiche

A light and healthy yet flavorful egg white quiche, loaded with prosciutto and asparagus. Perfect for spring!


  • 1 9-inch pie crust
  • 6 - 8 asparagus spears
  • 6 egg whites or 180 ml (approx. 10 oz.) liquid egg white
  • 1 cup milk
  • 100 grams prosciutto (approx. 1/4 lb.)
  • Salt and pepper
  • Step by Step Directions

    1. Pre-heat your oven to 425F.

      As the oven preheats, roll out your pie dough, and lightly grease your pie pan or quiche mold with butter or oil.

      Line the pie pan with the dough making sure to press it firmly into the corners. Dock the pie crust with a fork.

      Blind bake the quiche shell for 10 minutes. After taking out the partially cooked crust, turn the oven down to 325F.


    2. APQribbonsAs the crust is blind baking, dice the prosciutto, and lightly sauté it in a pan. 

      While the prosciutto is cooking, trim the woody end of the asparagus, and then using your vegetable peeler, shave the asparagus stems into thin slivers.

      Mix the asparagus and prosciutto together, and lightly season it with some cracked black pepper.

      Add the asparagus/ prosciutto filling to the partially baked quiche crust.



    3. APQfilling Bake the quiche for 30 to 40 minutes until the egg mixture is fully set and does not jiggle when shaken.

      Either serve the egg white quiche immediately while hot, or fully cool then cut the quiche. The individual cold portions can be baked in a hot oven or heated in a microwave to re-heat.

      Recipe Notes

      You can completely forego the pie crust and make a crust-less egg white quiche by simple baking the egg mixture and filling together in greased pie pan.

      Take a mixing bowl and quickly whisk together the egg whites and milk.

      Pour this mixture into the quiche shell and then place the filled egg white quiche back in the oven.

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