{"id":31,"date":"2014-03-27T08:00:00","date_gmt":"2014-03-27T08:00:00","guid":{"rendered":"https:\/\/www.sunandsalt.net\/index.php\/2014\/03\/27\/asparagus-and-prosciutto-quiche\/"},"modified":"2023-11-06T12:24:19","modified_gmt":"2023-11-06T05:24:19","slug":"asparagus-and-prosciutto-quiche","status":"publish","type":"post","link":"https:\/\/www.sunandsalt.net\/index.php\/2014\/03\/asparagus-and-prosciutto-quiche.html","title":{"rendered":"Asparagus and Prosciutto Quiche"},"content":{"rendered":"<div class=\"separator\" style=\"clear: both; text-align: center;\"><\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><\/div>\n<p>It&#8217;s finally starting to feel like spring so I&#8217;ve been feeling like doing more spring-like cooking. One of my favorite foods locally available this time of year is asparagus. We have it quite often &#8212; usually steamed or grilled as a side dish. After my frittata experiment a few weeks ago turned out so well, I decided to expand a bit and try asparagus in a quiche. As usual, I googled around the a bit and discovered &#8216;the internet&#8217; considers prosciutto a nice compliment to asparagus. Who was I to argue?<\/p>\n<p>I bought some of both and simply substituted them into my usual quiche Lorraine recipe, with a few minor alterations. The result? I now have a new &#8216; usual&#8217;.<\/p>\n<p><b>Asparagus and Prosciutto Quiche<\/b><\/p>\n<p>Pastry for 9 inch pie crust<br \/>\n2 tablespoons butter<br \/>\n1\/2 minced onion<br \/>\n1\/2 -3\/4 pound (ish) asparagus, cut on a diagonal into 1 inch pieces<br \/>\n4 oz shredded Swiss Cheese<br \/>\n4 eggs<br \/>\n1 cup cream<br \/>\n1\/4 teaspoon salt<br \/>\n4 or 5 slices prosciutto<\/p>\n<p>Heat oven to 425 degrees. Melt butter in pan. Add onion and cook a few minutes over low heat until it becomes translucent. Add the asparagus and cook a few minutes more, until the asparagus is softened, but not cooked through.<br \/>\nSprinkle the asparagus, onion and cheese in pastry-lined pan. Beat the eggs until they are a uniform yellow, then add cream and salt.<\/p>\n<p>Pour the mixture into the pie pan and arrange the slices of prosciutto on the top.<\/p>\n<p>Bake 15 minutes. Reduce oven heat to 300 degrees and continue baking 30-40 minutes, or until knife inserted 1 inch from edge comes out clean.<\/p>\n<p>Allow to stand 10 minutes before cutting.<br \/>\n<b><br \/>\n<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s finally starting to feel like spring so I&#8217;ve been feeling like doing more spring-like cooking. One of my favorite foods locally available this time of year is asparagus. We have it quite often &#8212; usually steamed or grilled as a side dish. After my&nbsp;<a class=\"read-more\" href=\"https:\/\/www.sunandsalt.net\/index.php\/2014\/03\/asparagus-and-prosciutto-quiche.html\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":862,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[4],"class_list":["post-31","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-main-dishes"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/31","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":5,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/31\/revisions"}],"predecessor-version":[{"id":637,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/31\/revisions\/637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/862"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=31"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=31"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}