Spinach and Prosciutto Quiche

  • 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.


1 (9-inch) refrigerated pie crust
6 large eggs, beaten
1 1/2 cups heavy cream
1/2 teaspoon salt
Freshly ground black pepper
2 cups chopped fresh baby spinach, packed
1/2 pound prosciutto, cooked and diced
1 1/2 cups shredded Gruyere cheese


  1. Preheat oven to 375F.
  2. Allow pie crust to soften slightly, and then fit into a 9-inch glass pie plate.
  3. Place eggs, cream, salt, and pepper in blender. Pulse to combine.
  4. Layer spinach, prosciutto and cheese in the bottom of the pie crust. Pour egg mixture over top.
  5. 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.



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