Spinach and Prosciutto Quiche

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 35 to 45 minutes


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