Spinach and prosciutto quiche

I love Quiche, like a lot. You can do so much with it. You can make it for breakfast, brunch, or dinner. Whatever you decide to put into decides for what meal it belongs with. It’s also very easy to make, which means it’s perfect for busy moms! It’s great for a family meal(it can be very kid-friendly!), or for serving at a brunch with friends. I stumbled upon this recipe because I was looking for a new way to make Quiche. The ingredients instantly made my mouth water. You can find the original recipe on Relish, although I did make some changes to this recipe. It didn’t seem like it had enough eggs or cheese, so I added a little extra of both.

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  • One pie crust, brought up to room temperature
  • Eight eggs, beaten
  • One and a half cups heavy cream
  • 1/2 teaspoon of salt
  • 1/2 teaspoon freshly ground black pepper
  • Two cups raw spinach, chopped
  • 1/2 pound of prosciutto, cooked and chopped
  • Two cups Gruyère cheese(this cheese can be pricey, but if you get it at Wal-Mart, it’s much cheaper!)

Preheat oven to 375 degrees.

Fit pie crust in a 9-inch glass pie plate.

Place eggs, cream, salt and pepper in a stand mixer and mix on high-speed for 15 seconds. Or you can whisk for one minute. Either way, you want the heavy cream in the mixture to fluff up a bit. Fold in one and a half cups of the cheese, spinach and prosciutto. Pour into pie plate and sprinkle the remaining cheese on top.

Bake for 35 to 45 minutes until the egg mixture is set.

This tastes the most amazing the next day, because the flavor is much more prevalent!

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One thought on “Spinach and prosciutto quiche

  1. Pingback: Cooking for children with autism | Cookin'.... and Motherin'!

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