Asparagus Prosciutto and Fontina Tortino
From a Chef's Kitchen
Asparagus Prosciutto and Fontina Tortino is how to turn a spring breakfast or brunch into amazing! Add a glass of Prosecco for a lovely Italian-inspired experience!
- nonstick cooking spray
- 1 prepared pie crust for 9-inch pan
- 3 ounces prosciutto (approximately 6 slices) (chopped)
- 1 tablespoon olive oil ((divided))
- 1 medium shallot (minced)
- 8 ounces thin asparagus ( tough ends trimmed, cut in half crosswise )
- salt and freshly ground black pepper
- 0.25 cup freshly grated Parmesan cheese
- 1 heaping cup shredded Fontina cheese (approximately 4-5 ounces)
- 2 eggs
- 1 cup half-and-half (or whole milk)
- Preheat oven to 375 degrees. Spray a 9-inch tart pan that has a removable bottom with cooking spray.
- Place the pie crust in the prepared tart pan and fold the excess down into the pan and press it into the rim of the tart pan to form a neat crust. Place on a baking sheet.
- Place a piece of parchment paper over the dough and fill with pie weights. Bake for 18 to 20 minutes or until the crust is baked but not browned. Transfer to a cooling rack to cool.
- Meanwhile, heat a nonstick skillet over medium-high heat. Add the prosciutto and cook 3 to 5 minutes or until any fat is rendered off and the prosciutto is just lightly browned. Transfer to a plate to cool.
- Heat olive oil in the skillet over medium-high heat. Add the shallot, reduced heat to medium and cook 2 to 3 minutes or until beginning to soften. Add the asparagus and stir-fry 30 seconds. Add 1 tablespoon water and continue cooking 1 more minute or until water has evaporated and asparagus is bright green. Season with a pinch of salt and black pepper. Remove from heat and allow to cool.
- Sprinkle Parmesan cheese over the bottom of the baked crust.
- Combine prosciutto, asparagus and Fontina cheese (either in the skillet used to cook everything or in a bowl). Transfer to the prepared crust and evenly distribute everything, pressing it down into the crust so the top is level.
- Whisk together eggs and half-and-half (or milk). Season with a pinch of salt and black pepper. Pour custard mixture over asparagus mixture.
- Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees. Bake another 30 to 40 minutes or until set and top is just beginning to brown.
- Let cool in the pan 10 minutes. Remove the pan sides and cut into wedges. Serve hot, warm or room temperature.