Asparagus and Mortadella Quiche

The asparagus and mortadella quiche is a tasty variation of a classic French quiche, enriched with Italian flavors. Here is the recipe.

Ingredients

• 1 roll of shortcrust pastry or ready-made puff pastry (about 230 grams)
• 250 grams of fresh asparagus
• 150 grams of mortadella in slices
• 3 large eggs
• 200 ml of fresh cream
• 100 grams of grated cheese (emmental, gruyère, or parmesan)
• Salt and pepper to taste
• Grated nutmeg (optional)
• A drizzle of olive oil

Preparation

1. Preheat the oven to 180 °C (350 °F).

2. Clean the asparagus by removing the hardest part of the stem and cut it into pieces of about 3-4 cm. Steam them or boil in salted water for about 5-7 minutes, until they are tender but still crunchy. Drain the asparagus and set aside.

3. Roll out the shortcrust pastry in a quiche pan (or a pie dish) previously greased with some olive oil or lined with parchment paper. Prick the bottom with a fork to prevent it from puffing up during cooking.

4. In a bowl, beat the eggs with fresh cream, salt, pepper, and a pinch of grated nutmeg until you get a smooth mixture.

5. Evenly distribute the asparagus pieces and the slices of mortadella, cut into strips or cubes, over the pastry base.

6. Sprinkle the grated cheese over the mortadella and asparagus.

7. Pour the egg and fresh cream mixture into the pastry, ensuring that it is evenly distributed.

8. Bake the quiche for about 30-35 minutes or until the surface is golden and the pastry is cooked.

Once baked, let the quiche rest for a few minutes before cutting and serving it.

Curiosity

The quiche is a versatile dish that lends itself to multiple variations. In France, it is traditional with bacon and cream, but in this version, we have embraced the Italian taste with the addition of mortadella, which gives a stronger and more tantalizing flavor. The use of asparagus brings freshness and crunchiness, making it ideal for spring.