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.
Spinach Mushroom Prosciutto Quiche
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
- Preheat the oven to 425 degrees F
- Place flour and salt into the bowl of a food processor and pulse to combine.
- Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
- Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
- Remove the dough from the food processor and place on a floured surface
- Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
- Wrap the dough with plastic wrap and refrigerate for approximately 2 hours or overnight
- Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
- Roll out dough on a lightly floured surface to ⅛” thick and place in a 9” springform pan; chill the dough for 1 hour
- Poke the bottom of the dough with a fork and line with parchment paper and baking beans or pie weights
- Blinds bake the crust for 15 minutes
- Remove crust from the oven and remove the parchment paper and pie weights
- Prepare the quiche filling while the pie crust is cooling and reduce the heat of the oven to 325 degrees F
- Quiche Filling:
- In a large skillet over medium heat, saute the onions in olive oil until caramelized
- Once the onions are done, add in the mushrooms and dried thyme; cook until lightly browned
- Stir in the spinach and cook until wilted; season with salt and pepper
- Remove the vegetables from the heat and allow the mixture to cool for 5-10 minutes
- Once the vegetables are cooled, stir in the shredded cheese
- Spread the vegetable mixture into the bottom of the pre-baked crust
- In a medium bowl, whisk together eggs, heavy cream and milk
- Pour the egg mixture over the vegetables
- Bake the quiche for 35-40 minutes, remove the quiche from the oven and add the proscuitto to the top of the quiche
- Bake the quiche for another 10-15 minutes until the quiche filling is set and the prosciutto is crisp
- Remove the quiche from the oven and allow it to sit at room temperature for 20-30 minutes before cutting
- Garnish the quiche with fresh thyme and sprinkle with sea salt
- Serve warm!
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