This easy quiche consists of store-bought pie crust and is filled with eggs, milk, prosciutto, sharp cheddar cheese and green onions.
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 flaky crust!
Recently, we 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.
Jump to:
Recipe Ingredients
- Store-bought pie crust – can make your own as well if you prefer.
- Prosciutto – adds some saltiness.
- Sharp cheddar cheese – quality cheddar cheese with some nice sharpness is the way to go here.
- Green onions – a milder onion flavor that works well.
- Eggs – can’t have a prosciutto quiche without eggs.
- Whole milk – need the fat from the milk to create the light and fluffy texture.
- Black pepper – enhances the flavor.
How to Make a Quiche
- Preheat oven to 350°F. Roll out pie crust onto pie dish and poke with fork. Bake for 10 min so bottom gets slightly cooked. Remove the crust from oven Evenly spread 1 1/2 cups cheddar cheese across bottom of the 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.
Can I Make a Crustless Quiche?
Yes just skip adding the crust to the pie dish. You still need to spray it with the cooking spray before adding the cheese, prosciutto and egg custard.
Can I Substitute Ingredients for this Prosciutto Quiche?
Yes. Instead of prosciutto you can use ham or bacon if you prefer. And while I love cheddar cheese for this specific quiche recipe, you can use another cheese like Gruyère if you prefer.
Perfect Quiche Ratio
The perfect quiche ratio is 1 large egg to 1/2 cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
Pro Tips/Recipe Notes
- Use store-bought crust. Yes you can make your own crust no problem, but these ham and cheese quiche are meant to be quick and easy to make. You won’t miss making your own, but if you want to, I’d recommend this flaky quiche crust by Confetti & Bliss.
- Mix and match the ingredients you add in, but make sure they are dry. Wet ingredients can mess up your perfect liquid ratio.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- The best quiche jiggles slightly when you cut into, so don’t overbake it. The quiche is done when the edges are set but the center still wobbles slightly.
- Let the prosciutto quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- You can store the quiche with prosciutto in an airtight container for 2-3 days in the fridge or 2 months in the freezer. To reheat, cover with foil and bake at 325°F until cooked through.
Other Breakfast Recipes
- Mini Ham and Cheese Quiche
- Hash Brown Egg Muffins
- Butternut Squash Frittata
- Bacon Cheddar Waffles
- Kale, Pesto and Roasted Red Pepper Frittata
If you’ve tried this prosciutto quiche or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Prosciutto Quiche
Ingredients
- 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
Instructions
- Preheat oven to 350°F. 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.)
Notes
- Use store-bought pie crust. Yes you can make your own crust no problem, but these ham and cheese quiche are meant to be quick and easy to make. You won’t miss making your own, but if you want to, I’d recommend this flaky quiche crust by Confetti & Bliss.
- The perfect quiche ratio is 1 large egg to 1/2 cup milk. So if you want to make more or less, just keep that ratio the same. You want your quiche to be silky, not spongy.
- Mix and match the ingredients you add in, but make sure they are dry. Wet ingredients can mess up your perfect liquid ratio.
- Place the cheese on the bottom before adding the egg custard. By doing this you have a cheese layer on the bottom instead of it being mixed throughout which just adds to the flavor.
- The best quiche jiggles slightly when you cut into, so don’t overbake it. The quiche is done when the edges are set but the center still wobbles slightly.
- Let the prosciutto quiche sit in the pie dish for at least 15 minutes before removing so it can set.
- You can store the quiche in an airtight container for 2-3 days in the fridge or 2 months in the freezer. To reheat, cover with foil and bake at 325°F until cooked through.
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