Best 4 Prosciutto Parmesan Quiche Recipes

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Indulge in the delectable Prosciutto Parmesan Quiche, a culinary masterpiece that combines the finest ingredients to create a symphony of flavors. This savory dish features a flaky, golden-brown crust encasing a rich and creamy filling bursting with succulent prosciutto, nutty Parmesan cheese, and a medley of aromatic herbs. Each bite offers a harmonious blend of textures and flavors, making this quiche an irresistible treat for any occasion. Whether you're hosting a brunch, a light lunch, or an elegant dinner party, this Prosciutto Parmesan Quiche is sure to impress your guests and leave them craving for more.

The article presents a collection of quiche recipes that cater to various dietary preferences and tastes. Along with the classic Prosciutto Parmesan Quiche, you'll find a vegetarian delight - the Zucchini and Goat Cheese Quiche, featuring tender zucchini, tangy goat cheese, and a hint of fresh herbs. For those who prefer a meatless option, the Spinach and Feta Quiche offers a vibrant combination of spinach, feta cheese, and a touch of nutmeg. And if you're seeking a gluten-free alternative, the Almond Flour Quiche Crust provides a delicious and nutritious base for your quiche creations.

Each recipe is meticulously crafted with step-by-step instructions and a list of easily accessible ingredients, ensuring that both novice and experienced cooks can achieve perfect results. Whether you're a seasoned quiche enthusiast or a curious home cook looking to expand your culinary repertoire, this article has something for everyone. So, gather your ingredients, preheat your oven, and embark on a delectable journey as you explore the enticing world of quiches.

Check out the recipes below so you can choose the best recipe for yourself!

MINI BROCCOLI QUICHES WITH PROSCIUTTO CRUSTS



Mini Broccoli Quiches with Prosciutto Crusts image

Provided by Katie Lee Biegel

Categories     appetizer

Time 55m

Yield 12 quiches

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 1/2 cups frozen broccoli
12 slices prosciutto
2 tablespoons olive oil
1 small onion, diced
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
2/3 cup milk
1/3 cup heavy cream
5 large eggs
1/3 cup grated Parmesan

Steps:

  • Bring a pot of salted water to a boil. Cook the broccoli in the boiling water according to the package instructions. Drain, then cut into small florets.
  • Slice the prosciutto in half lengthwise to make long strips. Line each cup of a 12-cup muffin pan with 2 strips of prosciutto arranged in an X pattern. Fold the overhang back into each cup and lightly press to cover any gaps or holes. Hold in the refrigerator.
  • Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the crushed red pepper and garlic, then season with salt and pepper. Cook until the garlic is softened, another 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes.
  • Preheat the oven to 400 degrees F.
  • In a large bowl, whisk together the milk, cream and eggs and season with a pinch of salt and pepper. Mix in the cooled onion and garlic mixture and the Parmesan. Divide the broccoli among the prosciutto-lined muffin cups. Pour some of the egg mixture into each cup, filling each about three-quarters full.
  • Bake until the quiches are set, 15 to 17 minutes. Let cool for 5 minutes before removing them from the muffin cups. Serve warm.

QUICHE IN PROSCIUTTO CUPS



Quiche in Prosciutto Cups image

Provided by Jennifer Iserloh

Categories     Egg     Bake     Christmas     Cocktail Party     Quick & Easy     Yogurt     Low Cal     Healthy     Prosciutto     Christmas Eve     Party     Self

Yield Makes 8 servings

Number Of Ingredients 8

4 slices prosciutto, fat trimmed, halved
2 egg whites
1 whole egg
3 tablespoons nonfat plain Greek yogurt
1 tablespoon chopped black olives
1/2 teaspoon chopped fresh rosemary, plus more for garnish
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Heat oven to 400°F. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary.

PARMESAN, PROSCIUTTO, AND PEA QUICHE



Parmesan, Prosciutto, and Pea Quiche image

Make and share this Parmesan, Prosciutto, and Pea Quiche recipe from Food.com.

Provided by KathyP53

Categories     Savory Pies

Time 1h5m

Yield 1 9

Number Of Ingredients 10

0.5 (14 1/8 ounce) package refrigerated pie crusts
2 cups cooked baby peas (petite)
6 slices prosciutto ham, chopped
1/4 cup chopped green onion
8 large eggs
1/4 cup grated parmesan cheese
2 tablespoons heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
chopped green onion, chopped Italian parsely, shaved Parmesan cheese

Steps:

  • Preheat oven to 400 degrees. Place one 9" round removable-bottom tart pan on a baking sheet.
  • Unroll piecrust. Press crust into bottom and up sides of tart pan. Spread peas, prosciutto, and green onion over pie crust.
  • In a large bowl, whisk together eggs, Parmesan, cream, salt, and pepper. Pour over pea mixture in piecrust. Bake for 25-30 minutes or until center of quiche is set, covering with aluminum foil to prevent excessive browning is necessary.
  • Cool in pan for 20 minutes. Remove from pan, and cool completely on a wire rack. Garnish with green onions, parsley, and Parmesan.

Nutrition Facts : Calories 2044.4, Fat 114.7, SaturatedFat 42.5, Cholesterol 1551.1, Sodium 3076.6, Carbohydrate 161.6, Fiber 22.3, Sugar 27.2, Protein 89.8

ROASTED TOMATO, BASIL & PARMESAN QUICHE



Roasted tomato, basil & Parmesan quiche image

A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden

Provided by Barney Desmazery

Categories     Afternoon tea, Lunch, Main course, Snack, Supper

Time 1h40m

Number Of Ingredients 8

300g cherry tomato
drizzle olive oil
50g parmesan (or vegetarian alternative), grated
2 eggs
284ml pot double cream
handful basil leaves, shredded, plus a few small ones left whole for scattering
280g plain flour, plus extra for dusting
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
  • When you remove the tart case from the oven, take out the tomatoes, too.
  • While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium

Tips:

  • Use a good quality prosciutto. A high-quality prosciutto will have a rich, salty flavor that will add depth to your quiche.
  • Don't overcook the quiche. The quiche is done when the center is just set and the top is golden brown. Overcooking will make the quiche dry and tough.
  • Let the quiche cool slightly before serving. This will allow the quiche to set and make it easier to slice.
  • Serve the quiche with a side salad or fruit. This will help to balance out the richness of the quiche.

Conclusion:

This prosciutto parmesan quiche is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover prosciutto and parmesan cheese, and it is sure to be a hit with your family and friends.

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