Prosciutto Parmesan Quiche

a delicious meal at any time of the day
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
369
Calories Per Serving
Deliver Ingredients
Makes
1 large pie

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
28g
42%
Sugar
1g
N/A
Saturated Fat
14g
69%
Cholesterol
185mg
62%
Protein
14g
28%
Carbs
16g
5%
Vitamin A
209µg
23%
Vitamin B12
0.6µg
10.3%
Vitamin B6
0.2mg
7.6%
Vitamin C
0.2mg
0.3%
Vitamin D
1µg
N/A
Vitamin E
0.8mg
4.1%
Vitamin K
1µg
2%
Calcium
137mg
14%
Fiber
0.5g
2.1%
Folate (food)
22µg
N/A
Folate equivalent (total)
31µg
8%
Folic acid
5µg
N/A
Iron
1mg
6%
Magnesium
17mg
4%
Monounsaturated
9g
N/A
Niacin (B3)
1mg
5%
Phosphorus
220mg
31%
Polyunsaturated
2g
N/A
Potassium
193mg
6%
Riboflavin (B2)
0.3mg
17.5%
Sodium
769mg
32%
Thiamin (B1)
0.1mg
9.9%
Trans
0.2g
N/A
Zinc
2mg
10%