Prosciutto & Broccoli Quiche

Prosciutto & Broccoli Quiche


Let me just start off by saying this quiche was incredible!  I achieved the custard like texture you look for in a quiche while having the perfect balance of veggies with the saltiness of the prosciutto.  I was in the mood to make one, which does not happen often, and I let Josh choose the ingredients for the filling.  His suggestions were both the prosciutto and broccoli.  Good choice!  Of course I could have gone one step further in making my own crust but I chose not to and bought a frozen spelt crust from Whole Foods.  I’ve used them in the past and always have great success.  Along with the quiche we had a simple salad dressed with blueberry balsamic and olive oil.


Broccoli, Onion, & Garlic

Ready to bake



See the light custard texture of the eggs..


Prosciutto & Broccoli Quiche

  • 1 pie crust
  • broccoli, chopped down into florets
  • onion, sliced into thin half moons
  • 2 garlic cloves, chopped
  • s&p
  • olive oil
  • 6 slices prosciutto
  • 1 1/2 cups heavy cream
  • 6 eggs
  • cheese, I used Dubliner
  1. In a blender mix the cream and eggs.  Set aside.
  2. Heat up some olive oil and sauté the onion until softened.  Add the garlic and broccoli.  Season with s&p and continue to sauté until just tender.
  3. In the pie shell place the broccoli mixture in a smooth layer.  Next add in the prosciutto again in a smooth layer.  Pour the egg mixture slowly in the pie shell until full.  Grate a light layer of cheese on the top.
  4. Bake in a 375° oven for ten minutes.  Turn down the heat to 325° and continue to bake for another 30 minutes or so until the quiche is set.  If you can’t tell when it’s set you can use a cake tester.
  5. Allow to set for 10 minutes before serving.

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