for 4 persons

  • 6-8 pieces of filo pastry
  • 3 eggs (medium)
  • 150 grams ofsoft goat cheese
  • fresh basil
  • 1 clove of garlic
  • 40 grams of parmesan cheese
  • 10 cherry tomatoes
  • 10 green asparagus
  • 6-8 slices of prosciutto
  • 50 grams of flour (2 spoons)
  • olive oil
  • salt and pepper


Defrost the filo pastry, pre heat the ove at 180°C. Grease the baking mold.
Grater the parmesan cheese, slice the tomatoes in half. Cut the bottom of the asparagus off. Break the asparagus in parts. Press the garlic and slice the basil. 

Mix the eggs and the goat cheese, garlic, basil, 20 grams of parmesan cheese and the flour. Add some salt and pepper, to your own tasting. Coat the baking mold with filo pastry, leave some hanging the edge to put over the mixture. This also helps keeping the mixture in the baking mold.

Put the mixture in the baking mold. Put the sliced tomatoes and pieces of asparagus in the middle of it. Slice the prosciutto and also push this in the mixture. Sprinkle the rest of the parmesan cheese over it and cover the pastry over the mixture. Brush a little bit of oil over the pasrty to prevent it from burning.

Put the quiche in the oven for about 25 minutes.

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