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5 from 2 votes
Classic Quiche Lorraine with Proscuitto
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This super easy Classic Quiche Lorraine with its creamy, tender custard filling, ribbons of thinly sliced prosciutto and crisp, flaky crust is perfect for breakfast, lunch or dinner and makes fabulous leftovers!

Course: Breakfast/Brunch, Dinner, Lunch
Cuisine: American, French
Keyword: Easy Quiche, Quiche Lorraine
Servings: 6
Calories: 495 kcal
Author: Chris Scheuer
Ingredients
  • 1 refrigerated pie crust I use Pillsbury or Wewalka. With Pillsbury, there are 2 crusts in a box. You just need one.
  • 5 large eggs
  • 1 cup heavy cream
  • ¾ cup half and half
  • ½ teaspoon kosher salt
  • 4 ounces grated Gruyere cheese (about 1¾ cup)
  • 3 ounces thinly sliced prosciutto torn into 2-3-inch long pieces (they will be random shapes, that's fine!)
  • thinly sliced fresh chives or other fresh herbs for garnish, if desired
Instructions
  1. Preheat the oven to 400˚F. Place a sheet pan on the lowest rack of the oven.
  2. Unroll the dough on a lightly floured work surface. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter of the top. Freeze the crust in the pan for 15 minutes or refrigerate for at least 1 hour (you can do this a day ahead if desired) while you prepare the other ingredients.
  3. Remove the pie shell from the refrigerator and place it on a work surface. Combine the eggs, cream, half and half and salt in a medium-size bowl and stir with a whisk until well combined. Slowly pour the egg mixture through fine-mesh strainer into the crust. Sprinkle with the cheese then tuck the prosciutto into the filling across the top of the quiche. Most of each prosciutto piece should be submerged into the egg mixture.
  4. Bake the quiche on the preheated pan (on the lower rack) for 25-35 minutes until the center no longer wiggles when gently moved. Tent the pan with foil if the top is getting too dark during the last 15-20 minutes.

  5. Let cool 5 minutes in the pan, then remove from the tart pan and garnish with thinly sliced fresh herbs, if desired.

  6. This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325˚F oven for 15-20 minutes.
Recipe Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutrition Facts
Classic Quiche Lorraine with Proscuitto
Amount Per Serving
Calories 495 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 20g125%
Trans Fat 1g
Cholesterol 232mg77%
Sodium 547mg24%
Potassium 191mg5%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 1073IU21%
Vitamin C 1mg1%
Calcium 275mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.