Flaky Quiche with Prosciutto

Flaky quiche with prosciutto is so simple to make, and so easy to enjoy. You can make a quiche with as many or as few ingredients as you like. I have made quiche with bacon and spinach, onion, mushroom, spinach, and feta, to name a few possibilities. Use a gluten free pie crust and turn it into a gluten free version. So many choices. I have even turned this quiche into tarts and served them at a party as hors d’oeuvres and they were a super hit.

Ingredients List for Flaky Quiche with Prosciutto:

• Pie Crust (makes 2 crusts) – see notes
• 1 cup cold butter cut into 1 cm cubes
• 2 1/4 cups flour
• 1 teaspoon salt
• 1 egg
• 2 1/2 tablespoons water
• 1 tablespoon white vinegar
• Quiche filling
• 2 tablespoons vegetable oil
• 1 cup leeks sliced (light green and whites only)
• 1 cup sliced mushrooms (crimini or button)
• 1/2 teaspoon dehydrated parsley
• 1/2 teaspoon dehydrated basil
• Salt and pepper to taste
• 100 grams of prosciutto
• 4 eggs
• 1 cup of half and half (or milk)
• 1 cup grated sharp cheddar cheese
• 6 cherry tomatoes cut in halves

---

More Entree Recipes you will Like:

---

Making the Pie Crust

This recipe makes 2 pie crusts. I tend to make two quiches, but if you decide to make only one, the second pie crust can be stored wrapped in plastic wrap. It stays fresh for up to 4 days in the fridge. You can freeze the spare crust wrapped in plastic wrap, for up to 1 month. Defrost it overnight in the fridge and it’ll come out fresh.

To make the quiche pie crust, cut 1 cup of butter into 1 cm cubes. In a large mixing bowl, mix together 2 1/4 cups of all-purpose flour, and 1 teaspoon of salt. Add the cubed butter to the flour and using a pie crust cutter (or two forks), cut the butter into the flour. The flour will become crumbly.

The Wet Ingredients

In another small bowl, beat 1 egg and to it add 2 1/2 tablespoons of water and 1 tablespoon of white vinegar. Vinegar helps the crust get crisp when baked. Add the liquid to the dry ingredients and form a dough. Do not knead the dough. Just bring it together and form a circular shape. If you knead the dough, the crust will become hard. To have a soft crisp crust, it’s best not to knead the dough.

Wrap the dough in plastic wrap and set it in the fridge for up to an hour. The butter needs to solidify again before you can roll the dough. This will help the crust become soft, yet flaky and delicious.

Rolling the Pie Crust

Remove the dough from the fridge and divide it into two equal parts.

Sprinkle some flour on a clean surface and roll the dough to form an approximately 10 inch circle. This will fit a 9 inch pie dish and the extra one inch will cover the sides of the pie dish. Using the rolling pin, lift the pie crust and place it onto the baking dish. Using a fork, prick the bottom of the crust slightly and bake the crust in a 400 degree oven for about 5 mins. Pricking the bottom prevents the crust from rising and forming air bubbles.

Prebaking the Pie Crust

Baking the crust first means that the quiche will come out nice and crisp at the bottom. If you don’t bake the crust first, there’s a chance it will come out slightly undercooked and soggy at the end. Remove the crust from the oven and let it cool down completely while you make the filling. Turn the oven temperature down to 350 degrees F.

The Filling for Flaky Quiche with Prosciutto

To make the filling cook 1 cup of leeks (light green and white bits only) in a pan for about 5 mins.

Add 1 cup of sliced crimini (or button) mushrooms to the pan and cook for another 3 mins. Once the mushrooms have softened, add 1/2 teaspoon of dehydrated parsley and 1/2 teaspoon of dehydrated basil to the mix. Remove the pan from the stove and let the mix cool down for about 2-3 mins.

Adding the Proscuitto

Break apart 100 grams of prosciutto into bite size pieces and add it to the rest of the vegetable mix. You can add salt and pepper to the mix, but be careful with the salt. Prosciutto is quite salty, so you don’t want to add too much salt.

To make the liquid mix. In a small bowl, beat 4 eggs lightly. To this add 1 cup of half and half. Now you are ready to make the quiche. Place the cooled vegetable and prosciutto mix on the bottom of the partially baked pie shell.

The Eggs and Cheese

Pour the egg and half and half mix on top of the vegetables. Sprinkle 1 cup of grated sharp cheddar on top of the egg mix. Cut 6 cherry tomatoes into halves and place them cut side up on top of the cheese.

Preheat the oven to 350 degrees F. Bake the quiche for 30-35 mins. The cheese will have melted and browned a slight bit. Insert a toothpick in the center of the quiche to make sure that the egg has cooked through. Let the quiche cool down for about 5 mins before you cut it into 6 slices.

Serving Suggestions for Flaky Quiche with Proscuitto

This leek, mushroom, and prosciutto quiche can be enjoyed for a Sunday brunch. Serve with :

• my crunchy vegetable salad.
• this delicious heirloom carrot and radish salad.
• the crunchy asparagus and edamame salad.

Storing Suggestions:

The flaky quiche with prosciutto can be made ahead and stored in the fridge for up to 1 day. To enjoy, reheated in a toaster oven or zap in the oven at 400 degrees for 5 mins to heat through.

Tried and Liked the Recipe?

Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!

Stay Connected

Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts: Facebook, Instagram, Pinterest, YouTube, and Twitter.

Don’t forget to follow me: Facebook, Pinterest, Instagram, and YouTube.