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Breakfast / Brunch

Asparagus & Mushroom Quiche with Arugula and Prosciutto

Quiche is special occasion breakfast or brunch fare, and this Asparagus & Mushroom Quiche with Arugula and Prosciutto, worthy of royalty, epitomizes celebration. For this quiche, take advantage of the season’s fresh produce. Packed with various shades of green, seared mushrooms, nutty Gruyère, and crispy prosciutto, this deep-dish beauty will take your breath away.

For major quiche crust flakiness, make a cream cheese and butter crust. And for the most luxurious custard, use a hearty amount of half-and-half — it’s essential.


8 servings

Total Time

2½–3 hours + chilling & resting

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For the crust, combine 1 cup flour and 1 tsp. salt in the bowl of a stand mixer fitted with the paddle attachment. Add 1½ sticks butter and cream cheese; blend on medium-low speed until fully incorporated.

Add remaining 1 cup flour and 3 Tbsp. ice water; mix to combine. (Add remaining 1 Tbsp. water if dough doesn't come together.) Shape dough into a disk, cover with plastic wrap, and chill at least 1 hour or overnight.

Preheat oven to 375° with a baking stone set on middle rack.

Roll dough on a lightly floured surface into an 11–12-inch circle, ¼-inch thick; roll around edges to create a thin 1-inch border. Transfer dough to a 9-inch deep-dish pie plate and gently press into bottom and up sides. Fold edges under and crimp, freeze crust 20 minutes, then line with parchment paper and fill with dried beans.

Bake crust until edges are golden and bottom is set, 4045 minutes. Remove parchment and beans, and bake crust until bottom is golden brown, 1520 minutes more.

For the custard, whisk together eggs, half-and-half, salt, white pepper, and nutmeg.

Reduce oven heat to 325°.

For the filling, melt 1 Tbsp. butter in a skillet over high heat until foamy; add mushrooms and sauté until browned, 810 minutes. Add asparagus and scallion whites and cook 2 minutes; season with salt and pepper, then transfer mixture to a bowl to cool. Melt remaining 1 Tbsp. butter in same skillet over medium-high heat. Add prosciutto and cook until crisp, about 5 minutes; transfer to a paper-towel-lined plate.

Combine mushroom mixture, prosciutto, scallion greens, Gruyère, and arugula, arrange in hot crust, and pour custard over the top. Bake quiche until edges are set and center is slightly jiggly, 1½–2 hours; (if crust starts to get too brown, cover with foil). Cool quiche at least 2 hours before serving.


To accommodate for crimping, roll perimeter of dough thinner while maintaining thickness of center.


To ensure a leak-free quiche, add the filling and custard while the crust is still hot from the oven.

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