- 4 eggs
- 1 cup heavy cream (or 1/4 cup milk, 3/4 cup half and half)
- 1 pinch of salt
- 1 pinch of fresh crushed black pepper
- 1 dash of dried paprika
Quiche Fillings & Crust
- 1 premade pie crust
- 1 large white onion, thinly sliced
- 1 bag of baby spinach
- 6 slices of prosciutto
- 1 1/2 cups coarsely grated Fontina cheese
(see alternative filling combination)
- Preheat oven to 450°F.
- Poke a few holes in the pie crust with a fork.
- Bake crust for about 4 minutes (this will help create a nice flaky crust), take it out from the oven to cool.
- Line the pie crust with slice of prosciutto.
- Reduce oven temperature to 350°F.
- Meanwhile, saute the spinach and onion separate to dry out the excess moisture.
- Saute spinach first on a nonstick pan with very low heat until it started to whither. It will reduce to about 1 cup. Transfer to plate.
- Rinse off the nonstick pan and add about 1 tbs of olive oil, sauté onion on low heat until softened and beginning to brown. About 10-15 minutes.
- Fill the Quiche:
Sprinkle 1/4 of the cheese on the pie crust on top of the prosciutto.
Pour onion and spinach into crust.
Sprinkle another 1/4 of the cheese on top of the fillings.
- Mix the batter: Whisk eggs, cream, salt, pepper, and paprika in a large bowl until well blended.
- Pour the batter into the pie crust and then put the remaining 1/2 of cheese over quiche.
- Bake quiche until puffed, golden brown, and just set in center, about 30-40 minutes.*
- Cool 20 minutes. Cut into wedges and ready to serve!
*To test if the quiche is cooked:
Option 1: Insert a toothpick into the center of the quiche, stabbing all the way down to the bottom. Pulling the toothpick straight up out of the quiche. If the toothpick is clean, the quiche is done. If it is covered in liquid the quiche is not yet done. Continue baking, and test again after another 10 minutes.
Option 2: Use a food thermometer. Stab the center of the quiche the thermometer and read its temperature. If the temperature reads between 165°F – 185°F, the egg is cooked. If it is under 165°F, Continue baking, and test again after another 10 minutes.