This post is commissioned for Prosciutto di Parma
Prosciutto di Parma And Asparagus Quiche.
How beautiful has the weather has been over the last few days? It has got everyone in our house thinking of the Summer holidays. Hopefully, the weather stays the same!! We always make a Summer to do list before the new term starts.
One of the top things on our list this year will be to spend more time in the garden. Plenty of outdoor relaxation with nice food and drink to while away the hours. If you are not shopping or on holiday, quality family time at home always feels better in the fresh air.
All weekend we have been visiting shops and looking online for some garden furniture. We have picked out exactly what we want, we now have to hope they have them in stock ready for delivery as soon as possible. I can imagine lots of people are buying outdoor furniture now. Will I ever buy in Winter when it’s cheaper?
Prosciutto di Parma And Asparagus Quiche:
This week I have teamed up with Prosciutto Di Parma to share one of my favourite Summer recipes.
Something that you can serve up in the garden then!?
We love quiche here. A quiche is so versatile, vegetarian, meaty or a nice mix, the choice is yours.
A slice of cold quiche, side salad and glass of white wine, in the Summer Sunshine, what’s not to like?
It is National Picnic Week this week too what better centrepiece for your picnic than a quiche.?
Homemade quiches are the best.
Fresh quality ingredients, no added preserves or chemicals.
Most of all delicious.
The great thing about anything homemade is you know exactly what your eating, perfect for any allergy sufferers or calorie counters.
Plus any praise you get is all YOU!!!
How to make a Prosciutto di Parma And Asparagus Quiche:
You Will Need:
280g Plain flour
65g Margarine, plus extra for greasing
65g Lard, cubed
Pinch of salt
Around 3 tablespoons of cold water
130g Mature cheese, grated
4 medium-sized eggs
200 ml Semi-skimmed milk
78g Packet of Prosciutto Di Parma ham
125g Asparagus, each one chopped into 3
Ground black pepper
You Will Also Need:
Extra flour for rolling out
Large quiche pie tray/pot
Baking beans or rice for baking blind
How to make a Prosciutto di Parma And Asparagus Quiche:
First up make the pastry then store it in the fridge to get nice and cold before rolling out. (Especially as it has been so hot lately).
Sieve the flour and sea salt into a mixing bowl.
Chop the lard into chunks add the margarine and rub both the fats into the flour until they are like bread crumbs, mix well.
When fully combined, add the cold water and mix well form a big dough ball.
Cover in a bowl and set aside in the fridge for about 30 minutes to an hour.
Preheat the oven to around 180c for a fan oven or Gas mark 4.
Rinse and cut the asparagus up into 3 pieces. Pop onto a tray, drizzle with olive oil and sprinkle a few mixed herbs, salt and pepper onto them to get them ready for roasting.
Once you are ready to make the quiche roll out the pastry, grease a large quiche pie tin/pot.
Roll out the pastry on a well-floured surface and line the case with the pastry.
Pop some greaseproof paper on top and add some baking beans or rice to hold it down whilst the pasty part bakes.
Bake blind the quiche in the middle of the oven for around 12-15 minutes, pop the asparagus tips on the bottom shelve at the same time to roast them slowly.
Get the rest of the ingredients ready.
Lightly beat the milk and eggs together with a little bit of salt, pepper and mixed herbs. Grate some cheese and pop to inside in a bowl. Slice the Parma ham.
Once the quiche pastry has been baking blind for around 15 minutes, remove from the oven and take the greaseproof paper off and rice or baking beans. Remove the roasted asparagus too.
Layer up the filling:
Asparagus, Prosciutto di Parma, Cheese, Asparagus, Prosciutto di Parma, Cheese, then pour the egg and milk mixture over. Save just a little cheese to sprinkle over the top.
Sprinkle any remaining cheese over and bake in the preheated oven for around 30-35 minutes, until golden and cooked throughout.
Remove from oven a leave to cool slightly.
Serve warm, cold or both.
This Prosciutto di Parma And Asparagus Quiche tastes delicious. We had it warm for tea last night and have some left over for lunch today.
About Prosciutto di Parma:
With its full-bodied flavour and silky texture, Parma Ham is a world-class speciality food. Favoured by discriminating chefs, this ham from the heartland of Italy enhances appetizers, pasta dishes, salads, sandwiches and entrées.
How To Serve:
Most often, paper-thin slices of Parma Ham should be served at room temperature. There is no need to remove the band of fat around each slice, which helps give the ham its balance of flavour and texture.
For a classic antipasto, arrange three to four slices of Parma Ham on a plate, accompanied simply by Italian cheeses and bread.
Drape Parma Ham slices around fresh figs or melon slices. Or try other fruits with complementary flavors, such as ripe pears, papaya, pineapple and kiwis. To create an elegant salad, top mixed greens with slivers of Parma Ham and curls of Parmigiano-Reggiano.
Make an Italian-style panino by layering slices of Parma Ham on a crusty roll with fresh or smoked mozzarella, tomato slices and a sprinkling of olive oil. Wrap Parma Ham slices around bread sticks, lightly cooked asparagus spears or grilled shrimp. Dice or chop thick-sliced of Parma Ham to flavour pastas, rice or risotto, or vegetables such as asparagus or peas.
Sauté finely diced Parma Ham with onions, carrots, celery and herbs to make a soffritto, or flavor base, for sauces and many other dishes. Parma Ham also makes a wonderful cooking ingredient so don’t be afraid to experiment. It adds personality to pasta and imparts a delicious flavour when wrapped around fish or chicken and cooked in the oven. It is excellent enjoyed with white wines!
What do you think of my Prosciutto di Parma And Asparagus Quiche?
Fancy trying a slice or two?
Have you tried Prosciutto di Parma before?
If so how do you like to serve it?
About this post:
This post is commissioned for Prosciutto di Parma but as always, all thoughts are my own.
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