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
Units
Scale
- 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