Prosciutto and Goat Cheese Quiche

Prosciutto and Goat Cheese Quiche

Last week I had to keep an eagle eye on our refrigerator to make sure Bill didn’t abscond with the prosciutto I had earmarked for this recipe. Cured meats don’t tend to last long in our house, but I’m glad I successfully protected the tasty treats to include in this quiche. Originally billed as a gluten-free Swiss Chard, Goat Cheese and Prosciutto Tart on Tartelette, I added the gluten back in and replace swiss chard with spinach for the Manckwhite version. Ours turned out as more of a quiche than a tart, but I think I prefer it that way. Try this recipe for breakfast, lunch or dinner, just be prepared to be in the kitchen for quite a while since the dough requires both refrigeration and par-baking before you add the filling.  The dijon mustard adds a savory quality to the crust and the pockets of goat cheese scattered throughout the egg filling made Bill declare this one of his favorite things I’ve ever made! Next time I make this recipe, I think I’ll make it in jumbo muffin tins so the portions are a little more portable.

Prosciutto and Goat Cheese Quiche

  • 5 Tablespoons butter, softened
  • 1 teaspoon Dijon mustard
  • 3 egg yolks
  • 1 ½ cups all purpose flour
  • 2 Tablespoons olive oil
  • 3 cups spinach
  • 4-6 slices prosciutto
  • 3 eggs, slightly beaten
  • ²/3 cup whole milk
  • salt and pepper
  • pinch of freshly grated nutmeg
  • 6 ounces crumbled goat cheese
  1. Preheat oven to 350° F. In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add flour and mix briefly, until the dough comes together.
  2. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. After dough has chilled, roll it out to fit into the pie dish of your choice. Bake for 15-20 minutes until completely done.
  3. Heat the oil in a large sautee pan over medium high heat and cook the
  4. spinach until wilted. Remove from the pan and set aside to cool. In the same pan, quickly cook the prosciutto until it’s crispy.
  5. Whisk together the eggs, milk, salt, pepper and nutmeg in a large bowl. Place the spinach in the bottom of the crust, then slowly pour the egg mixture over it. Top custard with the prosciutto and crumbled goat cheese.
  6. Bake for about 30-40 minutes or until the crust becomes golden-brown and the custard is cooked.


This recipe make take a while to come together since the crust and filling cook seperately, but the end product is worth the work! The tangy goat cheese mixes with the taste of the crispy prosciutto and crumbly crust for a real treat.

Click here to download a PDF of the recipe!


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