Two prosciutto recipes in a row? How could I! 

Let’s be honest, cooking – regardless of the cuisine – is just reworking the same ingredients in entirely new ways. So now, let me introduce you to the epic-ness that is prosciutto in a quiche. 

It’s salty, protein-packed, and gorgeous to look at. 

A few months ago, Nick and I joined a pair of friends who recently had their first born on the inaugural weekend trip. As a yet-to-have-children couple embarking on a long weekend with a 6-week old, I was eager to make the trip as enjoyable and effortless for the new parents as possible. And course, being that cooking is one of my love languages, my mind immediately went to how I could spoil them with a delicious meal… a meal that does not require hours of preparation or in-the-moment stress. Who knew what time we would be waking up and what feeding schedule we would be on? (Baby and US included.) 

I quickly set my sights on a quiche. A dish I could prepare ahead of time and we could either eat cold or heat up if were were feeling fancy! This quiche is now one of my crowd-pleasers for that very reason. You can cook it fully ahead of time and pop it in the oven for 15 minutes at 400F  when everyone is ready to eat and viola~ hot homemade brunch right in front of your eyes. 

So do yourself a favor and start adding this to your repertoire. With the impending holidays coming up, you can easily prepare this ahead of time and forget the headache that is trying to time multiple breakfast dishes correctly. And if you run out of oven space – it’s just as good cold! (Aren’t quiches supposed to be served cold anyways? 🙂

INGREDIENTS

1 GF pie crust (Wholly Gluten Free is now at Whole Foods and Trader Joes!)

6 eggs

1 cup greek yogurt

1 cup shredded mozzarella

4 cups spinach

1 white onion

4 cloves garlic

½ cup sundried tomatoes in brine

4 oz. prosciutto

1 tbsp. butter

1 tsp. basil

salt & pepper

fresh basil to garnish

Serving Size: 8

INSTRUCTIONS

• Preheat oven to 325F.
• Finely dice onion, garlic, and sundried tomatoes. 
• In a pan, melt butter on medium heat, then add onion and garlic. Cook until onion is translucent (approx 4-5 mins).
• Add sundried tomatoes and spinach. Cook until spinach is wilted. 
• Remove from heat. 
• Blend together eggs, greek yogurt, mozzarella, basil, salt and pepper.
• Place frozen pie crust on sheet pan.
• Gently spread onion spinach mixture in frozen pie crust. Then pour over egg mixture. 
• Bake for 15 minutes. 
• Remove from the oven and place prosciutto and fresh basil on top of the quiche. 
• Bake for another 45 minutes. 
• Let cool and enjoy!