Quiche with Proscuitto

Quiche with Proscuitto



Quiche with Proscuitto

Few of my cookbooks carry a quiche recipe and it had been years since I’d made one on my own.  The munchkins love them though and with enough extra ingredients I can love them too.  During pregnancy eggs disagreed with me, as did most other foods, and I’ve been slow to readopt naked eggs back into my cooking repertoire.  Here is a lovely dressed version that flew off the plates.

This is easily made vegetarian and doesn’t lose flavor depth by simply substituting 1/2 a Portabello mushroom for the Proscuitto when sautéing.

Quiche with Proscuitto

Crust:

  1. 1 cup whole wheat pastry flour (I like Bob’s Red Mill)
  2. 1 cup all purpose flour (I’m currently using King Arthur)
  3. 10 Tbls. butter (5 oz.)
  4. 3-4 Tbls. iced water
  5. pinch of salt

Pour flour and salt into the bowl of a food processor. Cut the butter into tablespoons and add to the processor 2 at a time, pulsing after each addition.  Continue to pulse until the mixture  looks like small peas. While the motor is running, add enough iced water to form a smooth dough.

Turn dough out onto a lightly floured pastry board and knead into a small rectangle. Wrap in plastic wrap until ready to use and place in refrigerator.

Quiche Filling:

  1. 1 leek
  2. 4 oz. Proscuitto
  3. 1/2 red onion
  4. 1/2 bell pepper
  5. 1/4 tsp salt
  6. 1/4 tsp fresh pepper
  7. 1 tsp. Thyme
  8. 2 Tbls. fresh parsley
  9. 8 eggs
  10. 1 tsp. Chevril
  11. 1/2 cup Parmesan cheese
  12. 1 cup milk

Cut roots and stem dark leaves off the leek. Slice into rounds and wash well in a colander. Return them to cutting board and finely chop. Finely chop Proscuitto, onion, and bell pepper.

Saute vegetables and prosciutto with  salt , pepper, and thyme until they are tender and have lost their liquid.  This will prevent the quiche from being weepy when cut.

Pre-heat oven to 350 (180 C). Roll out the pastry to fit a 9″ x 13″ baking dish. Line pastry shell with parchment paper and pour beans or pastry weights on to of parchment paper. Blind bake shell for 10 minutes.

Chop parsley and use a small bowl to mix with eggs. Add Chevril and finely grated Parmesan cheese and mix well before adding milk.

Remove beans or pastry weights and parchment from pastry pan. Continue to bake another 5 minutes until golden brown.

Reduce oven heat to 325 and pour egg mixture into pastry crust. Bake for another 40 minutes or until set.

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