December 16, 2010

Prosciutto and Smoked Gruyere Quiche

My poor little sous-chef and food critic, Madelyn, has a nasty case of the flu. So far, she has missed two days of school and will definitely not be returning tomorrow. Because she is so sick, I know that the next few days will be crazy and that I will not be able to keep my beloved schedule. So, a quiche is perfect since it can be eaten for breakfast, lunch or dinner. While my little angel was sleeping on the couch at 2:00 in the afternoon, I whipped up this quiche. It's really quiche Lorraine, except I used prosciutto instead of bacon.


  • 1 pre-baked pie crust
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1/3 c onion, minced
  • 1 clove garlic, minced
  • 4 large eggs
  • 1 1/2 c half and half
  • 1/3 c prosciutto, chopped
  • 6 oz apple smoked gruyere cheese, shredded (or any kind of grueyere or swiss)
  • Pinch of nutmeg
  • Salt, to taste
  • Pepper, to taste

  • Preheat oven to 375 degrees.
  • Heat the oil and butter over medium heat in a skillet. Add the onions and cook until tender. Add the garlic, stirring for one minute. Remove from heat and set aside.
  • In a medium bowl, whisk together the eggs and half and half.
  • Stir in the cooked onion, prosciutto and cheese. Season with nutmeg, salt and pepper.
  • Pour the mixture into the prepared pie crust.
  • Bake for 30 to 40 minutes, until golden and a toothpick comes out clean. Don't forget to cover those pie crust edges, so they don't burn!
  • Allow it to cool for 15 minutes before serving.
  • Enjoy!

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