Prosciutto quiche. Growing up, breakfast was by far my least favorite meal of the day. I definitely didn’t follow the old adage that breakfast is the most important meal. Most of the time if I had anything at all it would be some unhealthy cereal.
As I got older my tastebuds changed. The big thing I discovered is that I like eggs! My first foray into eggs was just some scrambled eggs with lots of cheese. Then one day I discovered quiches which combined some of my favorites ingredients – eggs, cheese, meat and pie crust!
Recently for Easter, Lauren made some mini quiches that were outstanding. This prosciutto quiche is my take on it, but just a bigger version. The secret we learned was to put the cheese on the bottom before adding the eggs. It just makes it that much better! I’ll admit though I didn’t come up with the idea. It actually came from ordering a quiche from one of our favorite restaurants in Baltimore – Woodberry Kitchen. Both Lauren and I turned to each other after having one bite and loved the cheese being on the bottom. After trying our own prosciutto quiche, we’ll definitely have this on rotation for breakfast over the weekends. Hope you enjoy!
Other breakfast recipes you might like:
- 1 store-bought pie crust
- 1 cup diced prosciutto
- 2 cups sharp cheddar cheese, shredded
- 4 green onions, chopped
- 3 large eggs
- 1 1/2 cups whole milk
- 1/8 tsp freshly ground black pepper
- Preheat oven to 350F. Roll out pie crust onto pie dish and poke with fork. Bake for 10 min so bottom gets slightly cooked. Remove pie crust from oven
- Evenly spread 1 1/2 cups cheddar cheese across bottom of pie crust. Add chopped prosciutto and green onion on top. In a large bowl, whisk together the eggs, milk and black pepper. Pour evenly over everything. Top with remaining 1/2 cup cheese.
- Bake for 40-55 minutes or until the middle is just slightly jiggly. You can use a cake tester to test as well. You might need to cover crust with aluminum foil if it's starting to brown to quickly. Remove from oven and let sit for 15 minutes so it sets. (This is very important. If you don't let it sit for 15 minutes it will break up as you slice.)