Prosciutto Parmesan Quiche

a delicious meal at any time of the day
Staff Writer
Prosciutto Parmesan Quiche

Philia Kelnhofer

Recipe excerpted from Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer

This light and fluffy quiche makes for a delicious meal at any time of the day (quiche can be enjoyed for breakfast, lunch, or dinner). When I was growing up, quiche was always served on Sundays or when guests came over because it has a superquick prep time and then it could bake in the oven while we were spending time with family and friends.

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8
Servings
147
Calories Per Serving
Deliver Ingredients

Ingredients

For the Prosciutto Parmesan Quiche

  • 1 Premade (9-inch)  deep-dish piecrust
  • 5 Large  eggs
  • 1  Cup  heavy cream
  • 1  Teaspoon  salt
  • 1 (5.29-ounce)  Package sliced prosciutto
  • 1  Cup  shredded, Parmesan, Cheddar, or Swiss

Directions

For the Prosciutto Parmesan Quiche

1. Preheat the oven to 375°F. Place the piecrust on a baking sheet and set aside.

2. In a bowl, whisk together the eggs, cream, and salt until well combined.

3. Add the prosciutto and cheese and then whisk a few times, until the ingredients are combined.

4. Pour the egg mixture into the piecrust and bake for 40 to 45 minutes, or until the top is golden brown. The quiche will puff up. Remove from the oven and allow to cool for 5 minutes (it will set). Slice and serve.

Nutritional Facts

Total Fat
13g
19%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
40mg
13%
Carbohydrate, by difference
1g
1%
Protein
7g
15%
Vitamin A, RAE
111µg
16%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
199mg
20%
Choline, total
8mg
2%
Fluoride, F
9µg
0%
Folate, total
5µg
1%
Magnesium, Mg
9mg
3%
Phosphorus, P
144mg
21%
Selenium, Se
5µg
9%
Sodium, Na
23mg
2%
Water
29g
1%
Zinc, Zn
1mg
13%