• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
    • Recipes
      • Bars + Brownies
      • Breads
      • Breakfast
      • Cakes + Cupcakes Recipes
      • Chocolate
      • Cocktails + Smoothies
      • Cookies Recipes
      • Gluten Free
      • Savory
      • Cocktails + Smoothies Recipes
      • Tarts + Pies Recipes
      • Entertaining
    • Seasonal
      • Fall
      • Winter
      • Spring
      • Summer
  • Blog
  • About
  • Contact

Joy + Oliver

menu icon
go to homepage
  • Savory
  • Sips
  • Sweets
  • Seasonal
  • Recipes
  • Entertaining
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Savory
    • Sips
    • Sweets
    • Seasonal
    • Recipes
    • Entertaining
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Spinach Mushroom Prosciutto Quiche

    Published: Dec 19, 2019 · Modified: Jun 23, 2020 by Kristen Massad · This post may contain affiliate links · 2 Comments

    Spinach Mushroom Prosciutto Quiche

    Jump to Recipe·Print Recipe

    Brunch requires less stress and more time to enjoy your guest.  A simple but tasty menu serving a savory Spinach Prosciutto Quiche is a perfect addition to make your gathering special.

    For my Christmas morning brunch, I am excited to serve a Spinach Mushroom Prosciutto Quiche, that is made in a deep dish pan, a flaky crust and loaded with flavor.  This quiche is hearty, filled with fresh spinach, sliced mushrooms, herbs, havarti and gruyere cheese and finished with crispy prosciutto on top.  The quiche is the main course for this brunch menu, it can be made the night before, warmed the morning of and it will be perfectly filling for your family.    

    Print

    Spinach Mushroom Prosciutto Quiche

    A slice of spinach mushroom quiche
    Print Recipe
    • Author: Kristen Massad

    Ingredients

    Scale
    • Pate Brisee (Crust)
    • 2½ Cups All Purpose Flour
    • 1 tsp Salt
    • 1 Cup Butter, chilled and cubed into small pieces
    • ¼ Cup Ice Water
    • Spinach Mushroom Prosciutto Quiche Filling
    • 1 Tbsp Olive Oil
    • 1 Small Yellow Onion, Diced
    • 1 Cup Mushrooms, Sliced
    • 9 oz Fresh Spinach
    • ½ tsp Dried Thyme
    • ½ Cup Havarti Cheese, Shredded
    • ½ Cup Gruyere Cheese, Shredded
    • 6 eggs
    • 2 Cups Heavy Cream
    • 1 Cup Whole Milk
    • Salt and Pepper
    • 3-4 ounces Prosciutto
    • Fresh Thyme

    Instructions

    Pie Crust

    1. Preheat the oven to 425 degrees F
    2. Place flour and salt into the bowl of a food processor and pulse to combine.
    3. Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
    4. Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
    5. Remove the dough from the food processor and place on a floured surface
    6. Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
    7. Wrap the dough with plastic wrap and refrigerate for approximately 2 hours or overnight
    8. Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
    9. Roll out dough on a lightly floured surface to ⅛” thick and place in a 9” springform pan; chill the dough for 1 hour
    10. Poke the bottom of the dough with a fork and line with parchment paper and baking beans or pie weights
    11. Blinds bake the crust for 15 minutes
    12. Remove crust from the oven and remove the parchment paper and pie weights
    13. Prepare the quiche filling while the pie crust is cooling and reduce the heat of the oven to 325 degrees

    Quiche Filling:

    1. In a large skillet over medium heat, saute the onions in olive oil until caramelized
    2. Once the onions are done, add in the mushrooms and dried thyme; cook until lightly browned
    3. Stir in the spinach and cook until wilted; season with salt and pepper
    4. Remove the vegetables from the heat and allow the mixture to cool for 5-10 minutes
    5. Once the vegetables are cooled, stir in the shredded cheese
    6. Spread the vegetable mixture into the bottom of the pre-baked crust
    7. In a medium bowl, whisk together eggs, heavy cream and milk
    8. Pour the egg mixture over the vegetables
    9. Bake the quiche for 1 hour-1 hour and 25 minutes, remove the quiche from the oven and add the proscuitto to the top of the quiche
    10. Bake the quiche for another 10 minutes until the quiche filling is set and the prosciutto is crisp
    11. Remove the quiche from the oven and allow it to sit at room temperature for 20-30 minutes before cutting
    12. Garnish the quiche with fresh thyme and sprinkle with sea salt
    13. Serve warm!

    Did you make this recipe?

    Tag @joyandoliver on Instagram

    More Recipes

    • Valentine's Day Heart Shortbread Cookies
    • Valentine's Charcuterie and Love Dip
    • Easy Valentine's Strawberry Snack Mix
    • Dirty Chai Espresso Martini

    Reader Interactions

    Comments

    1. Janet E Brown says

      June 23, 2020 at 11:46 am

      It is not setting up. It has been in oven for 1 hour and 45 minutes. I think the ratio of eggs to liquid is way off.

      Reply
      • kristen massad says

        June 23, 2020 at 7:03 pm

        Hi Janet, I am so sorry you had trouble with the quiche. I just made this recipe for fathers day and the liquid amount is correct. I did look over the recipe and I did have a typo with the bake time and will adjust that immediately. It does bake for approximately 1 hour 25 minute. I apologize for that mistake. Thank you for your feedback and I will being making it again to double check everything.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Joy + Oliver is very special to me and has allowed me to introduce you to not only my love for baking and entertaining, but my sweet family as well.

    More about me →

    Popular

    • Easy Halloween Cheese Board
    • Spooky and Spiced Blueberry Vodka Tonic
    • Easy Halloween Snack Mix and Halloween Snack Board
    • Chocolate Pecan Tartlets
    • Halloween Hocus Pocus Punch
    • Strawberry Basil Vodka Smash

    The Best Smoothie Recipes

    • Easy Strawberry Cream Smoothie
    • Super Greens Energy Smoothie
    • Vitamin C Immunity Smoothie
    • Blueberry Protein Smoothie
    • Strawberry Banana Smoothie Popsicle
    • Tropical Avocado Smoothie

    Cocktail Recipes

    • Skinny Blood Orange Margarita
    • The Best Cucumber Margaritas
    • Blackberry Tequila Lemonade
    • Elderflower Old Fashioned Cocktail
    • The Perfect Paloma Cocktail
    • The Best Frosé (Frozen Rosé)

    Footer

    ↑ back to top

    About

    • About
    • Joy+Oliver Sea Salt Caramels

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Privacy Policy/ Accessibility Statement

    Copyright © 2021 Joy+Oliver