Asparagus and Mortadella Quiche

Name: Asparagus and Mortadella Quiche
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 8
Ingredients: Butter cold from refrigerator 3.5 oz; Type 00 flour 1 ½ cup; Water chilled 0.3 cup; Thyme ½ tsp; Fine salt 0.3 tsp; Asparagus 1.1 lbs; Mortadella 5.3 oz; Ricotta cheese 1 cup; Shallot 1.25 oz; Whole milk 1 cup; Eggs 3; Grana Padano PDO cheese 3 oz; Thyme ¼ tsp; Extra virgin olive oil 2 ¼ tbsp; Fine salt 0.3 tsp; Black pepper ¼ tsp

it es fr de br

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 25 min
Serving: 8
Cost: Average
Note + resting time in the refrigerator

PRESENTATION

Bringing a touch of French elegance to your table, this asparagus and mortadella quiche blends rustic charm with a hint of sophistication. Seriously good. It combines fresh asparagus with the rich, savory taste of mortadella, all wrapped in a buttery, crispy pâte brisée crust. And listen, the filling is completed with creamy ricotta, adding a moist texture that totally complements the other ingredients. This isn't just any asparagus quiche; it's a unique twist on the traditional quiche Lorraine from the beautiful regions of Lorraine and Alsace. Instead of the usual ham, this version uses mortadella—offering a sweet and slightly peppery taste that pairs beautifully with the tender asparagus.

Perfect for spring gatherings or casual get-togethers, this asparagus and mortadella quiche really shines with the season's fresh produce. While some might opt for ham or bacon in their quiches, this mortadella quiche offers a distinctively mild, creamy bite. For sure. The combo of bright vegetables and savory meat makes every slice feel like a celebration of springtime. It’s easy to serve in wedges—which is great—making it ideal for family brunches or outdoor picnics. Often referred to as a savory tart with asparagus, this dish brings a gourmet touch to any meal—ensuring it’s a crowd-pleaser.

With its golden crust and tangy ricotta, this quiche leaves a lasting impression whether served warm or at room temperature. Really, every bite is a good blend of salty, creamy, and tender flavors, bringing together what you want from a spring quiche recipe. Honestly, show the tradition of French cooking with this flavorful dish, perfect for any occasion where you want to impress your guests with something both simple and special. Can't go wrong.

INGREDIENTS

Ingredients for a 9.5-inch mold: Butter 3.5 oz (100 g) - cold from refrigerator; Type 00 flour 1 ½ cup (200 g); Water 0.3 cup (70 g) - chilled; Thyme ½ tsp (2 g); Fine salt 0.3 tsp (2 g)

for the filling: Asparagus 1.1 lbs (500 g); Mortadella 5.3 oz (150 g); Ricotta cheese 1 cup (250 g); Shallot 1.25 oz (35 g); Whole milk 1 cup (250 g); Eggs 3; Grana Padano PDO cheese 3 oz (80 g); Thyme ¼ tsp (1 g); Extra virgin olive oil 2 ¼ tbsp (30 g); Fine salt 0.3 tsp (2 g); Black pepper ¼ tsp (1 g)

Preparation

How to prepare Asparagus and Mortadella Quiche

To prepare the asparagus and mortadella quiche, start with the Easy Shortcrust Pastry. Put the sifted flour in a mixer with blades along with the cold butter cut into pieces 1; add a pinch of salt and blend everything until you get a sandy and floury mixture. At this point, flavor the dough with some thyme leaves 2 and knead everything quickly, gradually adding the cold water 3.

When the dough is compact and elastic 4, wrap it in cling film and let it rest in the refrigerator for at least 40 minutes. In the meantime, focus on the filling: How to clean asparagus 5, washing them under fresh running water and peeling them with a vegetable peeler, then tie them with kitchen string 6.

Place a pot on the stove and cook them in salted cold water for about 15 minutes, preferably using an asparagus steamer 7 and covering with a lid, then drain them and let them cool slightly 9.

Cut 3-4 asparagus in half lengthwise for decoration. Slice the rest into thin rounds 10, keeping the tips aside for the final decoration 11. Finely chop the shallot and let it soften slowly in a non-stick pan with the oil 12.

Cook the asparagus slices with the shallot, letting them flavor for 3-4 minutes 13. Meanwhile, cut the mortadella into cubes 14 and strip the thyme 15.

In a bowl, work the ricotta and milk with the help of beaters 16, then add the previously beaten eggs 17 and the grated cheese 18.

Add the cubed mortadella 19 and the now cold asparagus to the filling 20; mix with a spatula until you get a homogeneous mixture 21 and adjust with salt and pepper.

After the necessary time, roll out the shortcrust pastry with a rolling pin on a slightly floured surface 22. Butter a ceramic mold with a diameter of 9.5 inches and lay the pastry sheet over it 23; gently press the base and edges with your fingers, then trim the excess edges with a small knife 34.

Pour the filling 25, level it well with a spatula, and decorate the surface with the remaining asparagus cut in half lengthwise, creating a diamond pattern 26. Finish the decoration by inserting the asparagus tips you set aside, distributing them as you like 27.

Fold the edge of the quiche inward 28, brush the asparagus with a little oil 29, and bake in a preheated static oven at 320°F for about 85 minutes (or at 285°F for 75 minutes). Once ready, take it out of the oven, let it cool, and then you can serve and enjoy your asparagus and mortadella quiche 30.

Storage

You can store the asparagus and mortadella quiche in the refrigerator for 3-4 days, covered with cling film. You can freeze it after cooking if you used fresh ingredients.