Broccoli Cheddar Quiche with Crispy Prosciutto

While I might not be much of a baker… I CAN make a mean quiche! Probably because I cheat and buy the pie crust, but still ? Quiche is one of those perfect breakfast/brunch dishes. I love that it feels indulgent and special, but it also has good-for-you ingredients like eggs and veggies. Plus, it’s so much easier than people think. Chop, whisk, pour, bake. DONE!

I first made this broccoli cheddar version for my sister’s birthday and I added some bacon because we had it on hand from another recipe. It was good, but since I wanted to test it again anyway, I thought I’d switch out the bacon for prosciutto and… holy moly, guys. It adds the perfect salty crunch, but it makes WAY less of a mess and your house won’t smell like bacon for days. That always sounds great in theory, but by hour 7, you’re lighting every candle you’ve ever owned to try to get rid of the smell. Haha just me?!

Broccoli Cheddar Quiche with Crispy Prosciutto

ingredients

6 large eggs
1 cup milk or half & half (I have used both 2% dairy milk and Ripple Plant Based Half & Half – both work great!)
1.5 cups of broccoli florets, chopped into small pieces
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese (or freshly grated!)
1 pinch of sea salt
1/4 teaspoon cracked black pepper
3 thin slices of prosciutto
1 pie crust

Step One

Preheat the oven to 350 degrees.

Step Two

Cut prosciutto into small pieces. Spray a nonstick pan with oil and turn the heat to medium. Once the pan is hot, add the prosciutto and cook until they are crispy. Transfer to a plate with a paper towel on it to absorb extra grease.

Step Three

Whisk the eggs and milk together in a bowl. Add the chopped broccoli, minced garlic, 3/4 cup of cheese, salt, and pepper. Gently mix everything together.

Step Four

Unroll your pie crust and place it in your pie pan. Pour the egg mixture into the crust.

Step Five

Top with crispy prosciutto and the remaining cheese.

Step Six

Bake for 1 hour, or until the center has set. Let it cool for about 5 minutes and then dig in!

How To Prep and Serve This Broccoli Cheddar Quiche with Crispy Prosciutto

While it may be easy to whip up a quiche on a random weekend, you might be a little frazzled if you’re making this for Thanksgiving or Christmas morning. While it’s obviously the best when it’s freshly made, I ate this for breakfast every morning this week, and it’s still good when you heat it up. In other words, if making it the night before will save you some stress, do that! Just be sure to let it warm up in the oven so no one is being served cold quiche. (Unless they’re into that!)

As for sides, I love eating this with just some fresh fruit on the side. If you want to go a little more savory, an arugula salad pairs beautifully with these flavors. So yummy!

Also, if you want this to make this a little healthier, you can make this a crustless quiche! I did that this week and it turned out great. Just be sure to grease your pie pan before adding the egg mixture if it’s not super non-stick! And speaking of that, we are in LOVE with our pie dish. It would make a great gift this holiday season!

Broccoli Cheddar Quiche with Crispy Prosciutto

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

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Ingredients

• 6 large eggs
• 1 cup milk or half & half (I have used both 2% dairy milk and Ripple Plant Based Half & Half - both work great!)
• 1.5 cups of broccoli florets, chopped into small pieces
• 2 cloves garlic minced
• 1 cup shredded sharp cheddar cheese (or freshly grated!)
• 1 pinch of sea salt
• 1/4 teaspoon cracked black pepper
• 3 thin slices of prosciutto
• 1 pie crust

Instructions

1. Preheat the oven to 350 degrees.

2. Cut prosciutto into small pieces. Spray a nonstick pan with oil and turn the heat to medium. Once the pan is hot, add the prosciutto and cook until they are crispy. Transfer to a plate with a paper towel on it to absorb extra grease.

3. Whisk the eggs and milk together in a bowl. Add the chopped broccoli, minced garlic, 3/4 cup of cheese, salt, and pepper. Gently mix everything together.

4. Unroll your pie crust and place it in your pie pan. Pour the egg mixture into the crust.

5. Top with crispy prosciutto and the remaining cheese.

6. Bake for 1 hour, or until the center has set. Let it cool for about 5 minutes and then dig in!

Notes

I never make my own pie crust! Whole Foods has my favorite pre-made crust, but a lot of other brands have great options.

Recommended Products

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• Le Creuset Heritage Stoneware Pie Dish, 9", Caribbean

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 233mgSodium: 633mgCarbohydrates: 22gFiber: 2gSugar: 2gProtein: 22g