Friday, December 31, 2010

Spinach Prosciutto Quiché

Spinach Prosciutto Quiche

Here is yet another Quiché creation I made this week. A great addition to any holiday brunch for helping ring in the New Year. Don’t forget to serve with some Mimosas. Can’t celebrate 2011 without a little bit o' bubbly :) XOXO….little j Y

Spinach Prosciutto Quiché
Serves 8

2 tsp olive oil
4  oz prosciutto, chopped
1-2 shallots, chopped
1 tsp rosemary
1 tsp thyme
2 cups baby spinach, chopped
4 eggs
1 cup milk
2/3 cup mozzarella cheese

Preheat oven to 375 degrees F.

In a medium-sized pan, heat 2 tsp olive oil. Add prosciutto and sauté until brown. Add shallots, rosemary and thyme. Cook an additional 5 minutes or until shallots become tender. Reduce heat & add in spinach. Cook until spinach is wilted. Set aside to cool or place in freezer to speed up cooling process.

In a small bowl, whisk the eggs & milk together. Set aside.

Sprinkle 1/3 cup of the cheese onto the bottom of the crust. Add the prosciutto & spinach mixture after it has cooled. Sprinkle remaining 1/3 cup of cheese on top. Pour in the egg & milk mixture. Bake for 40-45 minutes. Cool before serving.

Want to make a homemade crust? Check out this basic Quiché Dough  recipe or this easy Whole-Wheat version. My favorite has to be the one I use in the French Apple Tart. I like it because it doesn't require shortening. Omit the sugar if you're using it for quiché.


  1. Wonderful, this dish was the hit of my brunch this weekend.