You are here: Home » Recipes » Spinach and Prosciutto Quiche Spinach and Prosciutto Quiche Recipe by Our Cookbook Collection Yield 6 servings Prep 10 mins Cook 35 to 45 minutes A simple and delicious quiche from the expert innkeepers at The Addison on Amelia Inn on Amelia Island, Fla. PrintEmail Ingredients 1 (9-inch) refrigerated pie crust6 large eggs, beaten1 1/2 cups heavy cream1/2 teaspoon salt Freshly ground black pepper2 cups chopped fresh baby spinach, packed1/2 pound prosciutto, cooked and diced1 1/2 cups shredded Gruyere cheese Instructions Preheat oven to 375F. Allow pie crust to soften slightly, and then fit into a 9-inch glass pie plate. Place eggs, cream, salt, and pepper in blender. Pulse to combine. Layer spinach, prosciutto and cheese in the bottom of the pie crust. Pour egg mixture over top. Bake 35 to 45 minutes until egg mixture is set. Cut into 6 wedges. Serve warm or at room temperature. —Recipe courtesy of Shannon and Bob Tidball of The Addison on Amelia Inn, Fla.