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Prosciutto and Grand Cru Cheese Quiche

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Thank you to Emmi Roth Cheese for sponsoring this post. All opinions expressed are mine.

Living the Gourmet: Proscuitto and Grand Cru Cheese Quiche

Though typically associated with light eating and comforting wintery fare, few items are as versatile as the quintessential quiche. While its reputation has suffered in the mainstream recently, finding itself the brunt of novel length jokes, derision, and even briefly becoming a pseudo-derogatory some years back, those of us with a more culinary persuasion always knew better.

These savory pies, of uncertain etymology, can lay claim to an achievement that very few other dishes can – and it is a peculiar one. You see, these pie-baked eggs perform equally well as a breakfast item, a hardy lunch, or even as a light dinner, in addition to be served equally well either warm or cold. For the record, I prefer my straight from the fridge.

This past week it was precisely that aforementioned versatility that led me to make and refrigerate several of them. With my schedule currently less predictable than it has been in recent memory, having one or two of these multipurpose pies on hand allows me to have a meal ready no matter which portion of the day finds itself either disrupted entirely or intolerably rushed.

For the first quiche I prepared this week, I wanted to do something a little special, something out of the ordinary. Beginning with a base of eggs and milk, the addition of Grand Cru Cheese and onion grant a layer of rustic complexity. Hints of dill linger in the background as unexpected bittersweet notes, while the addition of prosciutto lends the quiche an instant but vague elegance, while at the same time imbuing it with a familiar smoky flavor. Set inside a crisp and flaky crust, the flavors come together in a warm harmony, inviting further indulgence.

I would recommend this quiche served warm as a late relaxed breakfast, or as a bistro-style dinner.

Living the Gourmet: Proscuitto and Grand Cru Cheese Quiche

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Proscuitto and Grand Cru Cheese Quiche

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★★★★★

5 from 9 reviews
  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 1x

Ingredients

Scale

For the Crust:

  • 11/2 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cinnamon
  • 1/2 cup shortening
  • 3 – 4 tbs. water

For the Filling:

  • 1 red onion – chopped
  • 4 – 5 slices of proscuitto
  • 1 beefsteak tomato – chopped
  • 4 eggs – beaten
  • 2/3 cup milk
  • 1 cup Grand Cru cheese – shredded
  • 5 – 6 fresh basil leaves – chopped
  • 1 tbs. fresh dill – chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 2 tbs. olive oil

Instructions

For the Crust:

  1. Preheat Oven 350 degrees F.
  2. In a large bowl add the flour and seasonings; add the shortening and incorporate with your fingers. Slowly add the water incorporating with your fingers until a smooth dough mixture is formed.
  3. On a clean surface; sprinkle flour and place the dough. Roll the dough out to a 1/4 inch thickness and to fit into a 9 x 9 pie plate. Press the edges with a fork.
  4. Save the rest of the dough for the top of the quiche.
  5. Place the crust in the oven for 10 – 12 minutes to pre-bake.
  6. Let the crust cool before adding the filling.

For the Filling:

  1. Heat a small frying pan and cook the proscuitto until slightly crisp; then set aside for the filling. When the proscuitto is cooled cut into pieces.
  2. Heat a large frying pan with the olive oil and place the chopped tomato and onion to sauté until softened; turn off the heat and let cool while preparing the filling.
  3. In a large bowl add the milk, eggs, shredded cheese, fresh dill, fresh basil, proscuitto and the seasonings and mix gently.
  4. Place the sautéed tomato and onions in the cooled pie crust and pour the eggs and cheese mixture over.
  5. Using the left over dough; roll out into long strips and alternate the strips over the top of the pie. You may brush the edges with a little milk to help the strips stick.
  6. Bake the quiche for 35 – 45 minutes until the center is puffed and slightly golden.
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Enjoy with Love,
Catherine
xo

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Comments

  4. Big Daddy Dave says

    Catherine, That is a beautiful quiche! We’ve only made quiches a couple of times, usually ordering them when dining out. Thanks for the recipe… Take Care, Big Daddy Dave

    Reply

  12. Ginny Hartzler says

    It is absolutely beautiful! And now I have a question. I see Grand Cru in the grocery store all the time. BUT I know nothing about it. What kind of cheese is it and what is it good for? Eating it by itself, making grilled cheese, salads?

    Reply

  25. Rose says

    This looks absolutely delightful. Add a glass of wine and I’d be very happy.

    ★★★★★

    Reply

  26. Velva says

    These quiches look wonderful. Quiche (pie) are so versatile too. You can use many ingredients you have on hand and its perfect anytime of day.

    Velva

    Reply

  28. Amber @ The Bewitched Baker says

    I believe a contributing factor to the Rise and Fall of the Ancient Quiche (history fanatic, pardon the bad pun) has a lot to do with the insistence of broccoli in it. Don’t get me wrong – I love broccoli. Just not all shriveled in an egg bath. I hope that recipes like yours – filled with cheese and spice and delectable flavor – help bring it back in fashion!

    Reply

  29. Liz says

    I’d eat your beautiful quiche hot or cold and for ANY meal of the day! Quiche has never lost its appeal!!

    Reply

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