Parmesan and Prosciutto Quiche
Maggie May Schill
1ready made pie crust
5 largeeggs, room temperature
1 cfreshly grated parmesan cheese (more or less to taste..i lean on the 'more' side.)
1 smallshallot, peeled and minced
2 clovegarlic, minced
1/2 cfresh portabello mushrooms, stems removed, sliced
4 ozprosciutto di parma, thin, sliced into strips
1 largetomatoes, beef steak, sliced
1 tsppaprika, sweet mild
1 tspthyme, dried
1/2 tsponion powder
·salt and pepper to your taste
1 Tbspsalted butter
How to Make Parmesan and Prosciutto Quiche
- Pre-heat oven to 425'F
lightly grease a glass or ceramic pie/casserole dish. Roll prepared pie crust into dish, set aside.
- In a large metal skillet (Do not use non-stick)fry prosciutto on low heat, keep mindful of it so it does not stick to bottom of pan.
Remove from heat once it is slightly browned.
- Deglaze the pan with the butter. Melt completely and bring butter to cooking temperature. Saute shallots and mushrooms together, until shallots are translucent. Add garlic and continue sauteing just until garlic is developed.
Remove from heat, let sit for 5 minutes, then spread onto bottom of pie crust in the dish.
- In a large mixing bowl, whisk eggs, cream, paprika, onion powder, thyme, Parmesan, and salt and pepper, until completely incorporated.
Pour into dish over the sauteed veggies.
- Lay sliced tomatoes over the top of the quiche.
Sprinkle a little more parm-cheese if you like over the top. It'll crisp up nicely in the oven.
Bake for about 25-30 minutes, or until crust is browned and custard is set.
Tip: I use a pie shield around my crust to keep it from over browning as the custard sets in the quiche. They are inexpensive and can be found anywhere you buy your baking supplies.