Prosciutto Parmesan Quiche

4.2 from 5 ratings

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.Click here to purchase your own copy of the book.

Servings

servings

Ingredients

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

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.