Quiche has been at every brunch table I can remember growing up, usually homemade, usually slightly overbaked at the edges, always gone by the end of the meal. This version with Prosciutto di Parma and Grana Padano is a thing you make when you want to bring something that looks assembled and tastes like you thought about it. The spinach layers in between the prosciutto so you get a little green in every slice. The Grana Padano melts into the custard and seasons it through without overpowering it. It takes under an hour and most of that is passive oven time, which means you can make it on a weekday morning for a late brunch and not feel overwhelmed.
How to Make Prosciutto di Parma and Grana Padano Quiche
Blind baking the crust
Pre-bake the crust for ten minutes before adding the filling. Skipping this step gives you a soggy bottom that never crisps once the wet custard is added. No shortcuts. Prick the crust with a fork before pre-baking to keep it from puffing up.
The custard ratio
Six eggs to one and a half cups of heavy cream gives a rich, set custard that slices cleanly. Beat them together with pepper until fully combined; pour slowly over the layered fillings so it settles evenly around everything. 
When it’s ready
The quiche is done when the center is just barely set and has a slight jiggle. A fully firm center when hot means it will be rubbery when cool. Let it rest for at least fifteen minutes before slicing.
Prosciutto di Parma and Grana Padano Quiche
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A simple Italian-inspired quiche, perfect for brunch or a light dinner. Flaky crust, creamy eggs, salty prosciutto, and nutty Grana Padano cheese make a delicious combination.
Ingredients
- 1 roll (1 roll) out crust
- 1 1/2 cups (355 ml) heavy cream
- 2 cups (473 ml) spinach
- 6 slices (6 slices) Prosciutto di Parma
- 1 cup (237 ml) grated Grana Padano
- 1 tsp pepper
- 6 eggs (6 eggs)
Instructions
- Preheat oven to 350°F (177°C)
- Take crust out of the fridge and let it soften at room temperature
- Beat eggs with heavy cream and add pepper
- Roll out crust and place it into a pie dish
- Layer spinach and prosciutto on the bottom
- Sprinkle cheese evenly over the spinach and prosciutto
- Pour egg mixture over the spinach, prosciutto, and cheese
- Place in the oven for 45-50 minutes, or until eggs are set and the crust is golden brown
Notes
- To prevent a soggy bottom, pre-bake the crust for 10 minutes before adding the filling.
- Substitute Gruyere or Parmesan cheese for the Grana Padano for a similar sharp flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I use a store-bought pie crust for this quiche?
Yes, a refrigerated roll-out crust works well here and is what the recipe calls for. Let it come to room temperature before rolling so it does not crack.
Do I need to blind bake the crust before adding the filling?
This recipe does not call for blind baking. Rolling the crust thin and using a moderate oven temperature generally prevents a soggy bottom.
Can I substitute Grana Padano with another hard cheese?
Parmesan is the closest substitute in terms of saltiness and texture. Pecorino Romano also works but is sharper and saltier, so use a bit less.
How do I know when the quiche is fully set?
The center should be just barely jiggly when you gently shake the pan. It firms up as it cools, so pulling it out while slightly underdone prevents a rubbery texture.
